Instructions

1. 1

   Boil water and butter, then reduce heat and add flour all at once, stirring until a smooth dough forms.

2. 2

   Cook the dough for 2 more minutes to dry it slightly, cool, then add eggs gradually until glossy.

3. 3

   Pipe a ring on parchment, top with almonds, bake at 190C then lower to 170C to finish drying the shell.

4. 4

   Whip cream with sugar to stiff peaks and fold in praline paste to make praline cream.

5. 5

   Slice the cooled choux ring horizontally, pipe in cream generously, reassemble, and chill to set.

Tips

Nutrition (per serving)