• Preheat the oven to 200°C/400°F. Place a rack in the center of the oven.
• Roll out the puff pastry on a floured counter top to a large square 22x22cm/9x9inches, and about 1/2 cm thick.
• Transfer the puff pastry square to a parchment-lined baking sheet.
• Prick the dough with the tines of a fork.
• Bake until the puff pastry turns to golden. Remove from the oven and set aside.

For the pastry cream:

• In a bowl whisk the egg yolks, sugar, and cornstarch to fully incorporate. Set aside.
• Pour the milk into a saucepan, add the vanilla, and bring just to a boil.
• Directly add the egg yolk mixture to the milk and whisk constantly over medium heat. Continue whisking until the mixture thickens.
• Remove from heat and stir in the butter. Set aside to cool down completely.

For the choux pastry balls:

• Pour the water into a saucepan and add the butter. Place the pan over medium heat, and as soon as the butter melts, turn up the heat and bring to a boil.
• Add the flour all at once. Combine well and take the pan off the heat. Stir briskly until the flour has blended in with the liquid, forming a soft ball.
• Allow the mixture to cool down a bit, then beat in the eggs one at a time, beating well after each addition until the mixture is thick and glossy.
• Place the choux pasty batter into a piping bag with a large nozzle, and pipe the dough onto a lightly greased oven tray, creating small balls about 2.5cm/1inch. Leave some space between one ball and another.
• Bake for about 15, or until puffy and golden. Remove from the oven and set aside to cool down completely.

To fill the choux pastry balls:

• Put 1/3 of the pastry cream into a pastry bag with plain tube. Create a small slit with a knife in each of the choux pastry balls and pipe the filling into each.
• Fill the center of the baked puff pastry with the remaining pastry cream.

For the caramel:

• Mix together sugar and water and place over medium heat.
• Once the sugar starts melting, stir gently with a wooden spoon. Note that initially it will crystelize, but the sugar will soon start to melt into a uniform caramel.
• Rapidly, dip one side of each pastry choux ball into the syrup. Put the choux pastry balls around the edges of the puff pastry.
• Sprinkle the toasted almonds, and drizzle the rest of the caramel over the cake. Enjoy!