Line a baking sheet with foil. In a dry heavy saucepan cook sugar over
moderately low heat, stirring slowly with a fork (to help sugar melt evenly),
until melted and pale golden. Cook caramel, without stirring, swirling pan,
until deep golden. Add almonds, stirring until coated well, and cook, stirring,
until fragrant, about 1 minute. Working quickly, with a metal spatula spread
mixture onto foil about 1/4 inch thick and cool until set, about 3 minutes
Mix the praline in with the whipped cream
and fill your pastry.
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