Recipe - Praline Filling

1 cup 10X powdered confectioners'
sugar
One half cup Almonds

Make the vanilla custard cream. Place the sugar and nuts in a heavy
saucepan and place over medium heat. Stir constantly with a wooden spoon.
It will take a while for the sugar to melt becauce there is no water or
other liquid in the pot. Keep on stirring! As soon as the sugar melts, it
will turn into caramel. Immediately remove from heat and pour the caramel
onto an oiled marble slab (if you have one) or onto an oiled cookie sheet
(if you don't). Allow it to cool. When the candy has cooled, it will be
hard and brittle. Break it into pieces, place the pieces in your blender or
food processor, and grind them up into powder. Fold the praline powder into
the vanilla custard cream.

NOTES : This is for Cream Puff Ring

Recipe by: Homemade Good News (Vol 3 No 3) Posted to EATL Digest 07 Mar 97
by Sean Coate swcoate@PEGANET.COM on Mar 8, 1997