Shortcrust pastry: Quickly knead all ingredients for shortcrust pastry except cornstarch and flour until smooth. Work flour and cornstarch underneath. Rest the dough in the refrigerator for 10 min. Then roll out, cut out a ring of about 28 cm and place on a baking sheet lined with parchment paper.
(Leftover dough can be frozen without any problem.) Prick the dough a few times with a fork and then bake in a hot oven at 180 °C for 10 min.
Choux pastry: Preheat the stove to 210 °C. Boil the milk with the butter and a pinch of salt and sugar. Dump the flour all at once into the boiling liquid and stir with a wooden spoon until the mixture separates from the saucepan and a white coating forms on the bottom.
Remove the choux pastry from the stove, cool slightly and gradually add the eggs. Using a piping bag, pipe 5 circles 28 cm in diameter onto parchment paper in the shape of a snail. Sprinkle one of the pastry bases with the sliced almond kernels.
Bake all choux pastry bases at 210 °C with steam for about 20 minutes, lowering the heat to 180 °C. (For steam, simply pour a glass of water, perhaps distilled water, on the oven bottom and close the oven door). Cream: Whip the egg whites until stiff, stir in the powdered sugar and almond kernels, and spread the amount evenly on a baking sheet. Dry in the oven at 160 °C and let it brown slightly. Remove the meringue from the baking sheet and cut it into small pieces.
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