Collect the butter in a saucepan and add the water and salt, then put on the heat and bring to the boil. Remove the saucepan from the heat and pour in the flour, all at once, stirring with a wooden spoon. Put the saucepan back over low heat and stir until the mixture starts to come away from the sides. Remove from the heat and allow to cool.
Transfer the mixture to a planetary mixer, fit the dough hook and incorporate the beaten eggs, a drop at a time. When the mixture is glossy, dense, but still firm, turn off and transfer to a piping bag with a star-shaped nozzle.
Form double circles on a baking tray lined with baking paper and bake in a static oven for 10-15 minutes at 230° first, then 10 minutes at 190° and finally another 10 minutes at 160° with the oven door ajar. Remove from the oven and allow to cool.
Whip the cream with 2 tablespoons of icing sugar, then add the mascarpone and finally the cream of pistachio l. Place everything in a piping bag and stuff the zeppole cut in half, then sprinkle with icing sugar and decorate.
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