Paris-Brest

Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper. Draw a 20 cm (8-inch) circle on the paper as a guide.

In a medium saucepan over medium heat, combine water, 60 g butter, sugar, and salt. Bring to a boil. Add flour all at once, stirring vigorously with a wooden spoon until the dough pulls away from the sides and forms a ball. Cook for 1 minute more to dry out the dough.

Transfer dough to a mixing bowl. Let cool for 2 minutes. Beat in eggs one at a time, mixing thoroughly after each addition, until the dough is smooth and forms a ribbon when lifted.

Transfer dough to a piping bag fitted with a large plain tip. Pipe a ring inside the drawn circle (about 2 cm thick). Pipe a second ring directly on top of the first. Sprinkle sliced almonds over the top.

Bake for 25-30 minutes until golden and puffed. Do not open the oven during baking. Turn off the oven, prop the door open slightly, and let the pastry dry for 10 minutes. Cool completely on a wire rack.

In a saucepan, heat milk and vanilla extract over medium heat until just simmering. In a bowl, whisk egg yolks, sugar, and cornstarch together. Slowly pour hot milk into yolk mixture, whisking constantly. Return mixture to saucepan and cook over medium heat, whisking, until thickened (about 2 minutes). Remove from heat and let cool slightly.

In a large bowl, beat 115 g butter until creamy. Gradually beat in the cooled pastry cream until smooth. Add praline paste and mix until combined.

In a chilled bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the praline mixture until no streaks remain. Refrigerate until ready to assemble.

Slice the cooled choux ring horizontally using a serrated knife. Place the bottom half on a serving plate. Pipe or spoon the mousseline cream into the ring. Replace the top half. Dust with powdered sugar.

Refrigerate for at least 30 minutes before serving to set the cream. Serve cool.