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1
Heat oven to 425F.
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2
Line baking sheet with kitchen parchment paper.
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3
Draw one (9-inch) circle on parchment sheet, turning over parchment so marking shows through.
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4
Combine 1 cup water, butter, sugar and salt in 2-quart saucepan over medium heat, stirring occasionally, until mixture comes to a full boil (4 to 6 minutes).
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5
Remove from heat; beat in flour.
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6
Stir until dough forms a ball.
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7
Return to heat.
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8
Cook, stirring vigorously, until mixture leaves sides of pan and forms a ball (1 to 2 minutes).
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9
Remove from heat.
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10
Let cool 5 minutes.
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11
Add 4 eggs, one at a time, beating well after each addition, until batter is smooth.
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12
Whisk remaining egg and 1 teaspoon water in small bowl to make egg wash.
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13
Set aside.
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14
Place dough in pastry bag fitted with star tip; pipe 9-inch circle onto prepared baking sheet.
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15
Pipe 3 concentric circles next to and inside first circle making ring.
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16
Pipe second layer of circles on top of first until all dough is used.
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17
Brush top and sides with egg wash; (Do not to let egg run onto parchment.)
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18
Sprinkle with almonds.
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19
Bake for 10 minutes.
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20
Reduce heat to 375F
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21
Continue baking for 30 minutes.
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22
Turn off heat.
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23
Leave ring in oven for 15 minutes with oven door ajar.
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24
Remove from oven; cool completely on wire rack.
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25
Meanwhile, beat whipping cream in large bowl at high speed, scraping bowl often, until stiff peaks form (2 to 3 minutes).
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26
Gently stir in toffee chips.
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27
Slice ring in half horizontally.
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28
Remove excess dough filaments.
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29
Fill bottom half with whipped cream mixture; cover with top half of ring.
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30
To serve, cut into wedges.
