Choux pastry: Bring the water and butter to a boil. Once boiling, remove from heat and add the flour. Stir to dry out the dough until it pulls away from the sides of the pan and spatula. Remove from heat. Add the eggs one at a time, mixing well after each addition. Line a baking sheet with parchment paper and draw a circle of your desired size. Using a piping bag fitted with a large round tip, pipe two circles of choux pastry side by side, then pipe another circle on top of the two.

You can brush the top with egg wash and sprinkle some sliced almonds if you like. Bake for 30 minutes at 375°F (190°C), then lower the oven temperature gradually to about 300°F (150°C) and bake for another 30 minutes. You can make the choux pastry the day before or the same day.

Mousseline cream: Bring 2 cups (500 ml) of milk and the sugar to a boil. In a mixing bowl, combine the custard powder and 1 cup (250 ml) of milk. When the milk and sugar mixture boils, pour it over the milk and custard powder mixture, then return everything to the pot and cook until thickened. Once it boils, remove from heat. Add 10 tablespoons (140 grams) of butter, mix well, transfer to a bowl, cover with plastic wrap directly on the surface, and refrigerate. Start the cream the day before.

On the day of assembly, in the morning, take the cream and the remaining 10 tablespoons (140 grams) of butter out of the fridge. When the cream is at room temperature and the butter is soft, place the cream in a stand mixer bowl. Mix to soften the cream. Melt the praline chocolates in a double boiler. When the cream is less firm, add the softened butter in small pieces with the mixer on low speed, then add the melted praline chocolate. Increase the mixer speed to high and mix until well combined.

Cover the cream with plastic wrap directly on the surface and refrigerate. Slice the choux pastry ring in half horizontally with a serrated knife. Pipe the mousseline cream onto the bottom half using a piping bag fitted with a star tip, moving back and forth to create two layers. Place the top half of the choux pastry back on. Dust with powdered sugar. Now it's ready to enjoy! 😊