Ingredients:

  • 1 cup (240 ml) water
  • 1/2 cup (115 g) unsalted butter, cut into pieces
  • 1 cup (125 g) all-purpose flour
  • 1/4 teaspoon salt
  • 1 tablespoon granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240 ml) heavy cream
  • 1/2 cup (50 g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (120 g) praline paste
  • Sliced almonds, toasted
  • Powdered sugar, for dusting

Instructions:

  1. In a saucepan, combine water, butter, sugar, and salt. Heat until boiling.
  2. Remove from heat and add flour, mixing until a dough forms.
  3. Return to low heat, stirring constantly for 2-3 minutes to dry out the dough.
  4. Transfer dough to a mixing bowl. Let cool slightly.
  5. Gradually add eggs one at a time, mixing until fully combined and smooth.
  6. Preheat oven to 425°F (220°C).
  7. Transfer dough to a piping bag and pipe a circle onto prepared parchment, forming a ring shape. Use a second layer for structure. Top with toasted sliced almonds.
  8. Bake for 25-30 minutes or until golden brown and puffed. Turn off the oven and leave pastry inside for an additional 10 minutes.
  9. In a bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
  10. Fold in praline paste gently until combined.
  11. Once cooled, cut the pastry ring horizontally. Pipe the praline cream into the bottom half generously.
  12. Replace the top and dust with powdered sugar.