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1
Preheat the oven to 425 degrees F. On a large piece of parchment paper, trace a circle 10 inches in diameter.
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2
Use this parchment paper to line a baking sheet, pencil side down (you should still be able to see the circle).
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3
In a large saucepan, bring the water, butter, salt, and granulated sugar to a rolling boil over medium-high heat.
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4
When it boils, immediately take the pan off the heat.
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5
Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds.
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6
Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture.
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7
Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer).
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8
Mix at medium speed.
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9
With the mixer running and, working 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl.
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10
Mix until the dough is smooth and glossy and the eggs are completely incorporated.
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11
The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl.
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12
If the dough is still clinging to the beaters, add 1 more egg and mix until incorporated.
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13
Using a pastry bag fitted with a large plain tip and using the pencil line as a guide, pipe the dough onto baking sheet in a ring.
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14
Pipe a second ring around the first one, hugging it so the 2 rings touch closely all the way around.
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15
Pipe a third circle, using up all the remaining dough, on the crack between the first 2 rings so that all 3 rings touch closely, forming 1 big ring with 3 parts.
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16
Whisk the remaining egg with the water.
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17
Brush the surface of the dough with the egg wash (do not use all of it).
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18
Sprinkle the almonds over the surface.
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19
Bake 15 minutes, then reduce the heat to 375 degrees and bake until puffed up and light golden brown, about 25 minutes more.
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20
Try not to open the oven door too often during the baking.
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21
Let cool on the baking sheet.
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22
The recipe can be made up to this point up to 24 hours in advance.
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23
Hold at room temperature, lightly covered with aluminum foil.
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24
Custard: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat.
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25
Immediately turn off the heat and set aside to infuse for 10 to 15 minutes.
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26
In a bowl, whisk the egg yolks and granulated sugar until light and fluffy.
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27
Add the cornstarch and whisk vigorously until no lumps remain.
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28
Whisk in 1/4 cup of the hot milk mixture until incorporated.
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29
Whisk in the remaining hot milk mixture, reserving the empty saucepan.
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30
Pour the mixture through a strainer back into the saucepan.
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31
Cook over medium-high heat, whisking constantly, until thickened and slowly boiling.
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32
Remove from the heat and stir in the butter.
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33
Let cool slightly.
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34
Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming.
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35
Chill at least 2 hours or until ready to serve.
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36
The custard can be made up to 24 hours in advance.
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37
Refrigerate until 1 hour before using.
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38
Whipped Cream: When ready to serve, whip the cream and brown sugar until stiff.
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39
Using a long serrated knife, cut the pastry ring in half horizontally.
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40
Set the top half aside.
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41
Using a clean pastry bag, pipe the custard filling onto the bottom half.
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42
Pipe the whipped cream on top of the custard.
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43
Place the top half of the pastry lightly on the whipped cream, dust with confectioners' sugar, and serve, cut into sections.
