- Preheat the oven to 392F (200C).
- In a saucepan, mix the milk, water, sugar, salt and butter. Put it on the heat, and wait until the butter melts, and the mixture starts boiling.
- Pour in all the flour, and vigorously knead the dough with a spatula. Don't remove the saucepan from the heat! You need to “fry” the dough for 2-3 minutes; the dough should become homogeneous, and a white coating should appear on the bottom of the saucepan.
- Transfer the dough lump to a mixer bowl, and turn on the mixing with the “paddle” nozzle. The dough should cool slightly. Pour in the eggs gradually, each time waiting for the homogeneity of the dough.
- Transfer the finished dough into a pastry bag with a "Star" nozzle, and pipe the rings on the mat.
- Sprinkle the piped pastry with almond flakes.
- Bake the rings at 392F (200C) without convection for 10 minutes; then lower the temperature to 356F (180C), and bake for another 25-30 minutes.
- Cool the finished choux rings on a wire rack. Cut in half with a knife.
While the rings are cooling, make the cream.
- To do this, mix all the ingredients in a mixer bowl, and whip until fluffy and stable.
- Fill the bag with this mass, and generously pour the filling into the rings (you may use the same piping tip).
Sprinkle the rings with powdered sugar before serving.
This is how you can make an amazing dessert in just 1-1.5 hours.