Put the sugar and water in a pot, stir, and heat on medium, leaving it to caramelize without stirring.

When it turns golden brown, turn off the heat and add the chopped roasted hazelnuts, then stir.

Spread the mixture on baking paper and leave it for 30 minutes.

Break it up and blend in a blender until it becomes a smooth paste, stopping occasionally to stir.

Mix the water, butter, a pinch of salt and sugar, and cook on medium heat until the butter melts.

Turn off the heat and immediately stir in the flour all at once.

Once the mixture is compact, return it to medium heat and stir for another 2 minutes.

Transfer to a mixing bowl and let it cool for 10 minutes.

Add the eggs one at a time, mixing each one thoroughly into the dough before adding the next.

Draw a circle around a 20-22 cm mold on baking paper, flip the paper over, and pipe the dough in a ring following the circle.

Beat one egg with a little water and lightly brush it over the dough, then sprinkle with flaked almonds.

Bake at 190°C in a preheated oven for about 35-40 minutes without opening the oven door.

Leave to cool.

Mix the cornstarch, sugar and egg yolks with a little milk, and bring the rest of the milk to a boil.

Once it boils, add the yolk mixture and stir until thickened.

Add vanilla and let it cool.

Mix in the butter and praline paste.