date:Oct 29, 2013
Ingredients
300ml thickened cream
1 teaspoon vanilla extract
1 teaspoon icing sugar mixture
50g dark chocolate, melted, cooled
Basic choux pastry
60g butter, chopped
2/3 cup plain flour
3 eggs, lightly beaten
Almond praline
1 cup caster sugar
120g packet dry-roasted almonds
Method
1. Make almond praline Line a baking tray with baking paper. Place sugar and 1 cup cold water in a saucepan over medium heat. Stir, without boiling, for 5 minutes or until sugar is dissolved. Bring to the boil. B