Combine the butter, water, milk, salt, and granulated sugar together in a medium saucepan over medium heat.
Stir until the butter has melted. Bring mixture to a simmer. Once simmering, reduce heat to low and add the flour all at once.
Stir until the flour is completely incorporated and a thick dough clumps into a ball.
Mash the dough ball against the bottom and sides of the pan for 1 minute, which gently cooks the flour.
Remove from heat and transfer to the bowl of a stand mixer fitted with a paddle attachment or, if using a handheld mixer, a large mixing bowl. Allow to cool down for a few minutes before adding the eggs.
With the mixer running on low speed, slowly add the eggs in 3-4 separate additions, mixing for 30 seconds between each, until the pastry is smooth.
Blend the Apricot until smooth and set aside.
Beat heavy cream until stiff peaks.
Add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth.
Add about half of the powdered sugar and mix until well combined and smooth.
Add the vanilla extract and mix until well combined.
Add the remaining powdered sugar and mix until well combined and smooth. Add the apricot puree and combine.
Fold over into whipped heavy cream.
Preheat your oven to 200 degrees and place the rack in the centre of the oven. Line a baking sheet with parchment paper.
Draw a 20cm circle on the parchment paper to use as a guide when piping the choux pastry.
Transfer the dough to a large piping bag
Pipe a 2,5cm-thick ring of dough just inside the 20cm circle that is drawn on the parchment paper.
Pipe another 2,5cm-thick ring inside the first ring, making sure the rings of dough are touching. Pipe a final ring of dough on top, along the centre seam between the first two rings of dough.
Brush with egg wash and sprinkle sliced almonds on top.
Bake for 40-45 minutes until golden brown.
Let it cool.
Once cooled down properly, cut in half and pipe in the Apricot cream and add sliced apricots.