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
1/4 cup (60 g) powdered sugar
1/2 cup (120 g) hazelnut praline paste
Boil water and butter together. Add flour and stir to make dough. Beat in eggs to finish choux pastry.
Fill the dough into piping bags and pipe onto parchment paper in ring shape. Bake for 30 minutes at 190°C.
Whip cream and powdered sugar. Fold in praline paste until well combined. Add nuts of choice.
Slice pastry in half, pipe the filling, and place the top half. Dust with powdered sugar.