Prepare Choux Pastry: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a saucepan, combine water, butter, sugar, and salt. Bring to a boil. Remove from heat and add flour all at once, stirring quickly until the dough forms a ball. Return to heat, stirring continuously for 1-2 minutes until the dough is smooth and comes away from the sides of the pan. Cool slightly, then beat in eggs one at a time until smooth and glossy. Pipe the dough into rings on the prepared baking sheet. Sprinkle with sliced almonds.

Bake: Bake for 20-25 minutes until golden brown. Reduce oven temperature to 350°F (175°C) and bake for an additional 5 minutes. Cool completely on a wire rack.

Prepare Praline Cream: Beat heavy cream, praline paste, powdered sugar, and vanilla extract until stiff peaks form.

Assemble: Slice the cooled choux rings horizontally. Pipe or spoon praline cream into the bottom half. Place the top half of the choux pastry on the cream.

Finish: Dust with powdered sugar before serving.