when I do it at home I pipe app. a 10 - 11 inch circle on parchment lined tray then I pipe another circle inside so its touching, and sprinkle with almonds then bake
when it comes out of the oven, I cut leaving a bigger base empty out the uncooked stuff, and then fill with my praline creme patissiere . I pipe on my whip cream, then I cut the top piece into the amount of portions I want and place on top and sprinkle with icing sugar.
by cutting the top and reassembling it cuts easier and makes a nicer presentation without it all squashing when cutting to serve
It all sounds complicated, but it really is a very easy dessert to make and is very impressive
Edited by rocler, 26 August 2008 - 01:03 PM.