Prepare pastry cream (below) the day before and refrigerate over night.

1 cup toasted almonds
1/2 cup powdered sugar

Combine almonds and powdered sugar in a small saucepan. Stir over medium heat until sugar melts and caramelizes. Quickly pour in to buttered pan and allow to cool. Break in to pieces and chop in food processor.

Pastry Cups
2 – 3 sheets phyllo dough

Preheat oven to 400.
Butter and layer phyllo dough. Press over the backside of muffin tins. Repeat, staggering points to form 8 petals. Gently press a second muffin tin over pastry. Place on a cookie sheet and bake at 400 for 8 to 10 minutes or until golden.

Remove pastry from pans, return to oven to completely brown – 1 to 2 minutes. Cool.

Pastry Cream
2 cups milk

6 egg yolks
2/3 cup sugar
1 tsp vanilla

1/2 cup flour

Bring milk to boil in a large pan. Set aside.
Whip egg yolks, sugar, vanilla together until light. Mix in flour. Whip it good.
Slowly beat in half of the hot milk. Pour mixture in to remaining hot milk in pan, mixing as you go.
Bring to boil over medium heat – stirring constantly with a whisk. Reduce heat and cook 2 to 3 minutes. Do not over cook.
Pour in to a bowl and cover with plastic wrap. Refrigerate overnight.

Pastry Cream (part 2)
1/2 pint heavy cream, whipped stiff
Praline from above

Add praline. Fold in whipped cream.
Fill in to pastry cups from above.
Garnish with grated chocolate and sprinkle with powdered sugar.