Ingredients

For the choux pastry:
• ½ cup (1 stick / 115g) unsalted butter
• 1 cup (240ml) water
• ¼ tsp salt
• 1 tbsp granulated sugar
• 1 cup (125g) all-purpose flour
• 4 large eggs

For the praline cream (mousseline):
• 2 cups whole milk
• ½ vanilla bean (split) or 1 tsp vanilla extract
• 3 large egg yolks
• ½ cup (100g) granulated sugar
• 3 tbsp (25g) cornstarch
• ½ cup (115g) unsalted butter, softened
• ½ cup (120g) praline paste (or ¼ cup almond butter + 2 tbsp powdered sugar + 1 tbsp honey if unavailable)

For garnish:
• Powdered sugar
• Sliced almonds (optional)

Instructions

Choux pastry: Preheat oven to 375°F (190°C). Line baking sheet with parchment.
- In saucepan, bring butter, water, salt, and sugar to boil. Remove from heat; add flour all at once. Stir vigorously until smooth and forms a ball.
- Return to low heat; cook 1–2 min, stirring, to dry dough. Transfer to bowl.
- Add eggs one at a time, beating well after each, until glossy and thick.
- Pipe into a 6″ ring (or two 4″ rings) using a star tip. Brush with egg wash. Sprinkle with sliced almonds if desired.
- Bake 30–35 min until deep golden and hollow-sounding. Cool completely.
Praline cream:
- Heat milk and vanilla until steaming. Whisk yolks, sugar, and cornstarch; slowly pour in hot milk. Return to pan; cook 2–3 min until thick.
- Press through sieve; cool with plastic wrap on surface.
- Beat in softened butter until smooth. Fold in praline paste.
Assemble:
- Slice choux ring horizontally. Pipe or spread praline cream onto bottom half. Top with lid. Dust generously with powdered sugar.