Heat the water in a saucepan with the butter, granulated sugar, and a pinch of salt.

Remove from the heat, add the flour, and mix well with a wooden spoon.

Return to low heat and stir the dough until it pulls away from the sides of the pan.

Place the dough in the bowl of a stand mixer fitted with the paddle attachment and mix to cool it down.

Add the eggs one at a time, mixing well after each addition, until the dough is smooth and forms a ribbon when lifted.

Transfer the dough to a piping bag fitted with a round tip and set aside.

Preheat the oven to 350°F (180°C).

Place a sheet of parchment paper on a baking sheet and, on the underside, draw a 8-inch (20 cm) circle as a guide.

Pipe one ring of dough following the circle, then a second ring inside the first, and finally a third ring on top, overlapping the first two.

Brush the top with beaten egg, then sprinkle with chopped pistachios and pearl sugar.

Bake for 35 to 40 minutes without opening the oven door. Let cool on a wire rack.

Prepare the praline cream.

In the bowl of your stand mixer, whip the cold heavy cream and mascarpone with the powdered sugar until stiff peaks form. Add the praline paste and mix until you have a firm mousse.

Transfer to a piping bag fitted with a star tip.