Prepare Cream Puffs as directed in recipe except drop the dough by heaping tablespoonfuls on ungreased cookie sheet, making 16 mounds of dough.
Leave 2 inches around each mound to give dough room to puff.
Bake about 45 minutes or until golden and firm to touch.
Cut a slit in the side of each puff shortly before serving time and fill with Praline Filling.
Spread tops with Chocolate Glaze and sprinkle with almond mixture left over from making Praline Filling.