Thank you, cv. Very helpful. Especially the tip on freezing and reheating the ring in the oven to crisp up. Most appreciated. ;o)

cv, I'm not aware of that tip. Can you describe it a bit more? Sounds helpful! I probably will pipe in the cream right before serving. As you say, it only takes a few minutes. ;o)

Start watching this video at the 0:55 mark:

https://www.youtube.com...

Alternately, you could tie a piece of twine at the tip, but scrunching usually works.

Pre-filling pastry bags works well when you want to knock out a bunch really quickly. You don't have to spend any (or less) time refilling pastry bags. Plus you might be able to wash the custard/cream container earlier.

Or have two and have someone else refill the pastry bags.

It's just a little efficiency trick.

L B F, yes, yes, yes! That's so helpful. I've never heard of doing that, but it makes perfect sense. Thank you, from the bottom of my forever grateful heart. ;o)

Very nifty! I'm wondering why we all didn't think that up on our own, to plop what's being piped onto plastic wrap, roll it into sausages, open one end, and put the whole thing into the pastry bag. Thanks for sharing that.

Excellent advice, ChefJune, and timely as well. Drought-weary California (this area, at least) is happily expecting rain starting tomorrow and continuing off and on through Christmas day. I had planned to make the praline this weekend. Now, I'll wait. Thank you! ;o)