For the choux pastry
1 teaspoon of sugar
2 or 3 eggs (depending on their size)
Heat the water, milk, butter, salt and sugar in a pan. Remove from the heat and add the flour all at once. Mix well to dry the dough for 2 to 3 minutes. Then add the beaten eggs gradually, mixing well between each egg. Poach on a baking sheet covered with a silpain cloth. Sprinkle with chopped almonds. Bake at 170°C for 35 to 40 minutes (time may vary depending on oven). Leave to cool.
For the praline mousseline cream
50g egg yolks
1 sheet of gelatine
140g of butter
Heat the milk in a saucepan. In a bowl, mix the yolks, sugar and cornflour. Pour the hot milk over it. Return to the saucepan and heat without stopping stirring until the cream thickens. Remove from the heat and add the gelatine and butter (20g). Place in a cool place. Work the butter into the cooled cream and add the praline. Mix well.
Cut out the choux, place the mousseline cream, praline and more mousseline cream in the pockets. Place the caps on top and sprinkle with icing sugar. Decorate with hazelnuts and almonds.