Place 16 mini silicone muffin cases on a baking sheet. Put the butter in a small saucepan with the milk and water. Heat gently until the butter dissolves. Bring to the boil and remove from the heat. Tip in the flour and beat well until the mixture forms a smooth ball that leaves the sides of the pan. Leave to cool for 2 minutes. Gradually beat the eggs into the paste, until it is smooth and glossy. Push a teaspoonful of the choux pastry into a case. Fill the remainder in the same way. Lightly crumble 15 g (½ oz) of the almonds and scatter over the pastry.
Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for about 20 minutes until risen and golden. Remove from the oven, take out of the cases and make a small horizontal slit in the side of each bun. Return to the oven for a further 3 minutes. Transfer to a wire rack to cool. Scatter the remaining almonds onto a baking sheet lined with nonstick baking paper and sprinkle the caster sugar on top. Place under a moderate grill for about 5 minutes until the sugar starts to caramelize. Leave to cool. Turn the mixture into a food processor and blend until finely ground. Whip the cream with the liqueur until it holds its shape. Stir in the ground praline, spoon into pastries. Dust with icing sugar.