Traditional Paris-Brest

Preheat the oven to 180°C (convection). In a saucepan, bring water, butter and salt to a boil. Off the heat, add the flour all at once and mix vigorously to form a ball. Dry out for 1-2 min over low heat, stirring. Off the heat, incorporate the eggs one by one until a smooth dough forms.

On a baking sheet with parchment paper, pipe a 20 cm diameter circle of dough. Brush with diluted egg yolk, sprinkle with flaked almonds. Bake for 30-35 min without opening the oven. Cool on a rack.

For the cream: heat milk with vanilla until simmering. Whisk egg yolks with sugars until pale, add flour. Gradually pour in the hot milk while whisking. Return to the saucepan and cook until thickened, stirring constantly. Off the heat, stir in 100g of butter. Cover with plastic wrap touching the surface and cool.

Whisk the remaining 100g of butter with the praline paste. Gradually fold in the cooled pastry cream to obtain the praline mousseline. Transfer to a piping bag.

Slice the cooled choux ring in half horizontally. Fill the base with the mousseline cream in a rosette pattern. Top with the other half. Dust with powdered sugar.