Paris-Brest

Put 120 ml water and 90 g unsalted butter in a saucepan over medium heat and bring it to a full boil.

Wait until the butter is completely melted, because unmelted pieces can make the choux paste separate.

Reduce the heat to low, add 110 g cake flour all at once, and stir quickly.

When no dry flour remains and the dough gathers into one mass, keep stirring instead of stopping so the flour hydrates evenly.

Cook the paste over low heat for about 2 minutes, until a thin film forms on the bottom of the pan.

Move it to a bowl and let the steam escape until it is no longer hot enough to cook the eggs.

Beat the 4 eggs, then add them in 3 or 4 portions, mixing fully after each addition.

Stop adding egg when the paste falls slowly from the spatula in a V shape, even if a little egg remains.

Pipe the dough into a ring on parchment and gently press 30 g sliced almonds on top.

Bake at 190C until well puffed, then lower to 170C and continue baking until the shell feels dry and deeply golden.

Whip 250 ml heavy cream with 40 g sugar to firm peaks, then fold in 120 g hazelnut praline paste.

Split the completely cooled choux ring, fill it generously, replace the top, and chill briefly to set the cream.