1 cup (240 ml) water
1/2 cup (115 g) unsalted butter
1 cup (120 g) all-purpose flour
4 large eggs
1 cup (240 ml) heavy cream
1/2 cup (120 g) praline paste
Powdered sugar
Bring water to boil and once boiled, add flour and stir to make dough. Let the dough cool then beat in eggs.
Fill dough in piping bag and pipe it onto parchment paper in ring shape. Bake at 190°C for 30-35 minutes.
Whip heavy cream and fold in praline paste.
Slice baked pastry in half and pipe praline cream in between. Dust with powdered sugar and serve.