With the rack in the middle position, preheat the oven to 190 °C (375 °F). Line a baking sheet with parchment paper. Draw a 20-cm (8-inch) circle on the parchment paper.
In a saucepan, bring the water, milk, butter, and salt to a boil. Remove from the heat. Add the flour all at once and stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the pan.
Return the pan to low heat and cook, stirring the dough for about 2 minutes.
Remove from the heat and let cool for a few minutes. Add the eggs, one at a time, beating vigorously with an electric mixer or wooden spoon after each addition, until the dough is smooth.
In a bowl, combine the egg and water. Set aside.
With a pastry bag fitted with a fluted or plain 2-cm (3/4-inch) tip and filled with choux pastry, form a ring along the circle on the parchment paper. Form two other rings in the first, being careful to connect them. Add two to three rings on top of the first layer with the remaining dough. Brush with the egg wash and sprinkle with the almonds.
Bake for about 1 hour or until the pastry is golden brown. Turn the oven off and let dry for about 30 minutes with the door ajar. Let cool completely.
Praline Almonds ( careful, burn quickly)
In a saucepan, cook all the ingredients, without introducing a spoon, until the caramel takes is golden brown. Swirl the saucepan, if necessary. With a spatula, immediately spread a thin layer on parchment paper. Let cool completely. Chop finely. Set aside.
In a bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes.
In a saucepan, combine the sugar, cornstarch, and flour. Add the eggs, beating until smooth. Gradually whisk in the hot milk and amaretto. Pour the mixture back into the saucepan. Bring to a boil over medium heat, stirring constantly with a whisk, making sure to scrape the bottom of the pan. Simmer for about 1 minute over low heat. Add the gelatin and stir to combine. Cool the cream in an ice water bath, stirring frequently with a whisk until the cream is at room temperature. Stir in the whipped cream.
Slice the rounded cap of the crown. Fill the base with the filling cream. Cover with the praline. For easy serving, cut the top pastry layer in 12 servings before placing onto the filing. Refrigerate for at least 2 hours. Sprinkle with icing sugar before serving.
For a crème mousseline, substitute the whipped cream with 125 ml (1/2 cup) of cubed and softened unsalted butter, incorporating it immediately after the gelatin, which you will need to reduce to 5 ml (1 teaspoon).
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.