Choux au Craquelin. Cream Puffs Recipe at home 

Choux with craquelin and pistachio custard
For the top layer of craquelin:
butter 80 g
sugar 100 g
matcha tea 10 g
flour 90 g
you can replace matcha with 100g flour in total or 20g cocoa and 80g flour
for custard dough for choux:
200 g butter
250 ml water
250 ml milk
10 g sugar
2 g salt
300 g flour
8-9 eggs
Bake at 180 degrees for 30-40 minutes.
For the pistachio custard:
milk 150 ml
cream 33% 150 ml
sugar 66 g
corn starch 14 g
flour 12 g
yolks 40 g
pistachio paste 1 tbsp