-Warm the water and dissolve the sugar while still on the heat. Add the rum and mix well.
Whisk the eggs with the sugar and salt, add the soft butter in pieces, the vanillin and mix well.
Dissolve the yeast in the barely warm milk and add it to the mixture, then pour in the sifted flour and knead until the dough comes away from your hands.
Leave to rise and when the dough has doubled in size, form rather small balls and place them on a baking tray lined with baking paper at a distance from each other.
Bake in a hot oven at 180° for 15 to 20 minutes.
Take the balls out of the oven and use a teaspoon to scoop out a small part from the base side.
Collect the removed parts and place them in a blender, roughly pulverising them like breadcrumbs. Soak the half-balls (a little) with the wetness.
Now fill two half balls with pistachio cream using a pastry bag
then combine them and brush the outside with the remaining cream
Dip them in the breadcrumbs prepared earlier with the leftover balls.
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