For the choux pastry:

150 ml water

150 ml de lait

100 g butter

1 pinch of salt

1 tablespoon sugar

150 g flour

4 eggs

30 g flaked almonds

For the praline mousseline cream:

500 ml de lait

100 g sugar

4 egg yolks

50 g cornflour

150 g of soft butter in two parts

150 g almond and hazelnut praline paste

For the crunchy praline:

100 g sugar

50 g whole almonds

50 g whole hazelnuts