Praline Riviera - Pate a Choux

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	Ingredient	Quantity
1.	Riviera (Paris Brest) Choux Shells	6
2.	Praline Pastry Cream	10 ounces
3.	Whipped Whipping Cream	10 ounces
4.	Powdered Sugar	2 Tablespoons

Process	Instructions
1. Prepare	Using a serrated knife slice off the upper 20% of the Riviera shell, or enough to preserve the tops integrity, and set aside to use later. Pull excess webbing from the inside of the bottom shell and discard.
2. Fill	In a pastry bag with a plain round tip dispense 1-1/2 ounces of the Praline Pastry Cream in a circular fashion to the bottom shell.
3. Decorate	In a pastry bag with a medium star tip dispense a large open round rosette of whipping cream, on top of the pastry cream.
4. Apply	Carefully replace tops of the Riviera shells onto the rosette of whipped cream. Press down slightly.
5. Garnish	Using a small sifter - garnish the tops of the riviera shells with powdered sugar.
Additional Comments:	Store chilled until served.

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