In a medium saucepan, combine milk and pistachio paste over medium heat. Stir gently and bring to a boil, then remove from heat and whisk in sweetened condensed milk and egg yolks until well blended. Add cornstarch, mix until smooth, and return to low heat.

Continue cooking over low heat, stirring constantly until thickened, about 5–7 minutes. Remove from heat and stir in unsalted butter until melted. Transfer to a bowl, cover with plastic wrap, and refrigerate for at least 2 hours.

In a mixing bowl, beat together softened unsalted butter and sugar until light and fluffy. Gradually incorporate cake flour and red food coloring until dough forms. Roll out between parchment to about 1/8-inch thick, chill for 30 minutes, and cut out circles.

In a saucepan, bring water, unsalted butter, and salt to a gentle boil. Remove from heat, stir in all-purpose flour quickly until a smooth ball forms. Cool for 5 minutes, then add eggs one at a time, mixing until glossy.

Preheat oven to 400°F (200°C). Fill a piping bag with choux pastry dough, pipe circles on a baking sheet, place a craquelin circle on each puff and bake for 25–30 minutes until golden brown. Turn off oven and allow to dry for 10 minutes.

Once cooled, slice the tops or use a piping bag to inject pistachio pastry cream into each puff. Whip heavy cream until soft peaks and pipe on top or dip in melted white chocolate. Garnish with strawberries.