- Line a large baking sheet with non-stick baking paper.
- Draw a 20.5cm (8 inch) circle on the paper while using a plate as a guide.
- Put the choux pastry into a large piping bag fitted with a large star nozzle.
- Pipe two rings of choux pastry closely together on the baking sheet, then pipe two more rings on the top. Use a plate to follow.
- Scatter the slivered almonds evenly over the top.
- Bake at 220ºC (425ºF) mark 7 for 40-45 minutes until well risen and crispy.
- Remove the choux ring from the oven and pierce it several place to allow the steam to escape.
- Return to the oven for 5-10 minutes to dry out completely.
- Transfer the choux ring to a wire rack and allow to cool for a few minutes.
- Slice it horizontally into two while cutting evenly around the center.
- Separate th two halves, then scoop out any uncooked pastry from the center.
- Allow it to cool completely.
- Put the unblanched almonds and sugar into a heavy-based saucepan and heat very gently until the sugar dissolves and turns to a rich caramel color.
- Pour the nuts on to a lightly oiled baking sheet.
- Allow to cool.
- Finely crush or grind.
- Cut the sponge fingers in half and lay them in a shallow dish.
- Spring the Grand Marnier over them.
- Leave to stand until the sponge fingers have absorbed the liqueur.
- Whip the cream until it just holds its shape.
- Carefully fold into the praline.
- Place the bottom half of the choux ring on a plate and fill it with half of the praline cream.
- Break up the soaked sponge fingers with a fork, then spoon it over the praline cream.
- Spread the remaining praline cream evenly on top of the sponge fingers.
- Replace the top of the choux ring.
- Sift lighly with icing sugar.
- Chill until its ready to serve.
List of ingredients required:
- 1 Quantity of choux pastry.
- 25 g (1 oz) of almonds, blanched and cut into slivers.
- 100 g (4 oz) unblanched almonds.
- 100 g (4 oz) castor sugar.
- 8 Sponge fingers.
- 45-60 ml (3-4 tbsp) Grand Marnier.
- 600 ml (1 pint) double cream.
- icing sugar for sifting.