Paris-Brest

Toast the almonds and hazelnuts in a preheated 300F oven for 15 minutes.

Transfer the nuts to a clean kitchen towel and rub them together to remove as much skin as possible.

In a saucepan over high heat, cook the sugar, water and a pinch of salt, mixing, until golden brown.

Add the nuts, then transfer to a baking sheet to cool completely.

Pulse the praline in a food processor until it turns into a thick paste. Refrigerate until needed.

For the choux, bring the water, milk, sugar and butter to a boil. Take off the heat and add the flour.

Stir hard, return to the heat for a minute or two until homogenous, then transfer to a bowl and let cool.

Add the four eggs one at a time, incorporating each well.

With a half-inch round tip, pipe two circles along a drawn circle, then one overlapping the two.

Brush with beaten egg, sprinkle with almond flakes, and bake 45 to 50 minutes until brown and puffed.

Whisk the egg yolks and sugar until slightly pale; add the flour and cornstarch.

Bring the milk to a boil in a saucepan.

When the choux is baked, turn off the heat and leave the oven door ajar for 15 minutes.

Pour one third of the boiling milk onto the yolk mixture, then pour the whole mixture into the hot milk and boil until thickened.

Off the heat, add the butter and vanilla; transfer to a clean bowl, press plastic wrap onto the surface to prevent a skin, and chill.

Transfer the chilled cream to a bigger bowl, add the praline paste, then add butter.

Cut the choux ring in half.

With a star nozzle, pipe the mousse cream to fill the bottom, then pipe a decorative line.

Add the top of the ring and let set for about an hour.