To fill a cream ring: Use a slicing knife with a long serrated blade to cut the top off a cream puff ring. Fill the bottom with praline cream (or coffee cream, or chocolate cream) filling. Fill a pastry bag with sweetened whipped cream. use a nozzle with a zigzag edge (like pinking shears) to squeeze out a layer of fancy puff-balls of whipped cream all over the layer of praline cream filling. Finally, replace the lid and dust the top with 10X powdered confectioners' sugar. Keep the cream puff ring in a cool dry place until serving time.