Line a baking tray with a silicone mat and grease a 25cm flan tin.
Toast flaked almonds on a tray for 8 minutes.
Boil fondant and glucose until it reaches a pale caramel color.
Stir in toasted almonds and butter, then roll to 5mm thickness between mats.
Press nougatine into the flan tin, trim excess, and let cool.
Heat oven to 200°C and grease several large baking trays.
Boil water, milk, butter, condensed milk, and salt in a pan.
Beat in the flour until smooth and cook until a thin film forms.
Beat dough in a mixer until steam stops, then incorporate eggs one by one.
Pipe 5cm balls onto trays and brush with egg yolk wash.
Bake at 200°C for 10 minutes, then at 180°C for 15 minutes.
Boil milk with vanilla seeds, then remove from heat.
Whisk sugar and egg yolks until thick, then beat in cornflour.
Mix in hot milk and heat until boiling and thickened.
Cover pastry cream with film and set aside to cool.
Toast almonds and hazelnuts, then coat with caramelized sugar and water.
Cool the praline completely, then blend into a smooth paste.
Fold praline paste into pastry cream and pipe into the cooled choux buns.
Boil sugar, cardamom, and water to make a pale caramel for assembly.
Dip filled buns into caramel and stack onto the nougatine base in a pyramid.
Create spun sugar by shaking caramel strands over a mat and arrange on top.