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 (or hazelnut spread)Powdered sugar (for dusting)
Boil water and add butter. Add flour and stir to make dough. Let it cool slightly then beat in eggs for creaminess.
Fill the mixture into piping bag, pipe onto parchment paper in ring shape and bake for 30-35 minutes.
Whip heavy cream until stiff peaks form then fold in praline paste.
Cut the baked pastry in half and fill it with praline filling. Dust with powdered sugar and serve.