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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. |
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. |
In a pastry bag with a medium star tip dispense
a large open round rosette of whipping cream, on top of the pastry
cream. |
Carefully replace tops of the Riviera shells onto
the rosette of whipped cream. Press down slightly. |
Using a small sifter - garnish the tops of the riviera
shells with powdered sugar. |
Store chilled until served. |
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