In a medium saucepan, heat milk with pistachio paste over medium heat until it simmers, then remove from heat to let the flavors infuse for about 10 minutes.

In a separate bowl, whisk together egg yolks, sweetened condensed milk, and cornstarch until smooth, then gradually add the hot milk while whisking.

Return it to the saucepan and cook over medium heat, stirring constantly until the mixture thickens, approximately 5-7 minutes.

Stir in unsalted butter until melted, then transfer to a bowl and refrigerate until cooled.

In a mixing bowl, beat together unsalted butter, powdered sugar, and cake flour until a smooth dough forms.

Add red food coloring a few drops at a time to achieve desired shade, mixing well.

Roll out the dough between two sheets of parchment paper to 1/8 inch thick, then cut out circles using a cookie cutter.

Freeze the circles for at least 30 minutes.

Preheat oven to 375°F (190°C). In a saucepan, bring water, unsalted butter, salt, and sugar to a boil.

Remove from heat and add all-purpose flour, stirring quickly until a dough forms.

Return to low heat for 1-2 minutes to dry slightly, stirring constantly.

Let cool for a few minutes before mixing in beaten eggs one at a time until smooth.

Line a baking sheet with parchment paper and transfer choux pastry to a piping bag.

Pipe small mounds onto the baking sheet, spacing a few inches apart.

Place frozen craquelin discs on top of each mound, then bake for 25-30 minutes.

Once cooled, fill each puff with chilled pastry cream using a piping bag.

Whip heavy whipping cream until soft peaks form, then pipe onto the tops of some puffs.

Melt white chocolate chips and dip tops of remaining puffs, sprinkle with gold leaf.