For the Praline Cream
2 eggs
150 g (¾ cup) granulated sugar
60 g cornstarch (4 tbsp)
500 ml (2 cups) whole milk
160 g (⅔ cup) butter, room temperature
For the Choux Pastry
100 ml water (¼ cup + 3 tbsp)
100 ml milk (¼ cup + 3 tbsp)
A pinch of salt
A pinch of sugar
80 g (⅓ cup) unsalted butter
120 g (1 cup) all-purpose flour
4 eggs, room temperature
For Decorating
Sliced almonds
Powdered sugar
