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Preheat your oven to 375°F (190°C). Combine water, butter, and salt in a medium saucepan and bring to a boil. Remove from heat and stir in flour. Return to low heat and stir until the dough pulls away from the sides of the pan.
Let the dough cool for a few minutes, then add eggs one at a time, beating well after each addition. Transfer to a piping bag and pipe a ring onto parchment paper on a baking tray.
Bake for about 30 to 35 minutes until golden brown. Turn off the oven, leave the door slightly open, and let the pastry cool slowly.
Heat milk in a saucepan. In a separate bowl, whisk egg yolks, sugar, and cornstarch until light. Slowly pour hot milk into the egg mixture while whisking. Cook over medium heat until thickened, then remove from heat and stir in butter and praline.
Allow the cream to cool, then fold in whipped cream. Chill for at least 1 hour.
Slice the choux pastry ring horizontally. Pipe the praline cream onto the bottom half and place the top half over the filling. Sprinkle with powdered sugar and sliced almonds.