1. For the pastry wreath: Adjust the racks to the upper and lower middle positions and heat oven to 425 degrees. Reserve 2 tablespoons beaten egg and set aside. Line 2 baking sheets with parchment paper and trace a 9" circle on both sheets. Flip the parchment over so tracings are facedown.
2. Bring water, butter, and salt to a boil. Remove from heat and stir in flour. Cook over medium-low heat, stirring constantly, until mixture is semi-smooth and leaves a thin residue on the bottom of the pan, 2 to 3 minutes. Transfer to a large bowl and let cool 3 minutes.
3. Using an electric mixer or a wooden spoon, add eggs in four batches, mixing thoroughly after each addition until completely incorporated and mixture becomes a smooth, sticky paste. Transfer dough to a pastry bag and cut a 1/2"-wide opening.
4. On 1 baking sheet, pipe a single circle of dough around the outside of the tracing; set aside. Refill the bag with remaining dough if needed. On the remaining baking sheet, pipe a circle of dough along the inside of the tracing. Pipe a second circle of dough snug around the outside of the first circle to make a wide circle. Pipe a third circle directly over the seam of the 2 circles.
5. Brush pastry circles with reserved egg and sprinkle almonds over wider circle. Place narrow pastry circle on the lowermiddle rack, wider circle on the upper-middle, and bake for 20 minutes. Transfer the narrow circle to a wire rack to cool.
6. Reduce oven temperature to 350 degrees and continue to bake wider circle until golden brown and firm, another 20 to 25 minutes. Transfer to a wire rack. Pierce side of pastry with the tip of a knife to release steam and let cool completely.
7. For the whipped cream: In a large bowl, beat heavy cream, mascarpone, and sugar with an electric mixer on low until combined. Increase speed to Hold the bag upright when piping dough. Press gently to spread filling. When piping filling, angle pastry bag. Eat immediately, or refrigerate for up to 4 hours. A serrated knife works best for slicing. medium-high and beat until medium peaks form, about 1 minute. Fold in praline paste with a rubber spatula until just combined.
8. To assemble: Using a serrated knife, slice wide circle in half horizontally and place bottom half on a serving plate. Transfer 1 cup filling to a pastry bag fitted with a 1/2" star tip and pipe around the center of the bottom circle. Place narrow circle on top and press gently. Add remaining filling to bag and pipe, using a circular or zigzag pattern to cover completely. Place top half of circle on top, dust with confectioner's sugar, and serve.
Source: Hannaford fresh Magazine, November - December 2015