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Roast the pistachios at 140°C for 15 minutes.
Heat the sugar and water in a pan to 121°C.
Add the roasted pistachios, mix until coated.
Spread on a sheet of baking paper and let cool.
3. Choux pastry and craquelin:
In a saucepan, bring the milk and butter to a boil.
Add the flour and dry over the heat.
Off the heat, add the eggs one by one.
Pipe 3 circles of choux pastry on top of each other on a baking sheet.
Mix the craquelin ingredients, roll it out thinly, and cut out a disc.
Place the craquelin on the choux pastry and bake for 40 minutes at 190°C.
4. Assembly:
Cut the choux pastry crown in half.
Pipe a layer of pistachio praline.
Add a raspberry crown.
Fill the spaces between with crème diplomate.
Add a final layer of cream and sprinkle with crushed pistachios.
Close with the lid and sprinkle with icing sugar.
Serving:
Enjoy this refined and airy dessert, where the softness of Paris-Brest meets the freshness of raspberries and the crunch of shortbread pistachios! 
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