Prepare Choux Pastry: In a saucepan, combine 1 cup water, ½ cup unsalted butter, 1 tsp sugar, and ¼ tsp salt. Heat until butter melts and mixture comes to a boil. Stir in 1 cup all-purpose flour until the dough forms a smooth ball. Cool slightly and add 4 eggs one at a time until glossy.

Pipe the Dough: Transfer dough to a piping bag and pipe a large ring (about 8–10 inches in diameter) onto a parchment-lined baking sheet. Optionally, pipe a second ring around the first for a thicker structure.

Add Almonds: Sprinkle sliced almonds over the top.

Bake: Bake in a preheated oven at 200°C (390°F) for 20–25 minutes, then reduce to 180°C (355°F) for 10–15 minutes until puffed and golden. Avoid opening the oven during baking.

Prepare Praline Cream: Mix pastry cream with praline paste (or ground caramelized hazelnuts/almonds) until smooth. Chill before filling.

Assemble: Slice the cooled choux ring horizontally and pipe the praline cream generously inside. Top with the other half of the pastry or dust with powdered sugar.

Serve: Chill slightly before serving for a perfect texture.