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Choux Pralines

Prepare a pate-a-choux. Slide a tube half an inch in diameter at the bottom of a pastry bag, then drop in the pate-a-choux and carefully press the paste down into a pastry sheet, in six equal cakes two inches high. Finely chop two ounces shelled almonds and sprinkle over the cakes. With the blade of a small knife very lightly press the almonds in the cake on the surface, set the pan in a moderate oven for twenty-five minutes, remove and let cool off for ten minutes. Then with the point of a knife make an incision at one side of each cake, fill each cavity with a vanilla whipped cream, sprinkle a little powdered sugar over, dress on a dish and serve.