Add water, sugar, salt, and butter to a pot over medium heat, bring it to a boil, and turn the heat off.
Add flour and corn starch and keep stirring until all combined and it has formed a none sticky dough.
Place the dough in a bowl and let it cool down for 20 minutes.
Add one egg at a time using an electric hand mixer and keep mixing until all are combined.
Place the dough in a piping bag with a star tip.
Add oil to a large pan without turning the heat on. Start pipping about 2-inch long tulumba and cut them with scissors.
Once you have piped as many as they can fit in the pan, turn the heat on medium heat and let them fry slowly, turn them when you think they are golden.
Keep frying them until they are golden brown, and you can fry them twice for the extra crunchiness.
Take them out of the oil, and then add them to a bowl full of room temperature simple syrup.
Place them on a serving plate and sprinkle crushed pistachios on top.