1 1/2cupsheavy whipping cream, whipped to soft peaks
To make the D'etramepe
In a mixer, fitted with the paddle attachment, combine the flour and butter, then add the water until the dough comes together into a craggy dough. It will be rough, but no dry spots and just a little sticky.
Pat the dough into a square, place on a sheet pan lined with a silpat, cover with plastic and refrigerate for at least 30 minutes.
To make the Beurrage
Between two sheets of parchment paper, place the cold butter and sprinkle it with the flour. Beat the butter and flour with a rolling pin until it is "plastic" and combined with the flour. (Pro Tip "plastic" butter - If the butter is too soft, form the mixture into a rectangle on a piece of parchment paper and refrigerate until slightly chilled, but still spreadable. The amount of time will depend on how soft the butter was to begin with. Once it is "plastic" then it is the same consistency as the chilled dough. The "plastic" consistency of the butter is crucial to being able to roll the dough. If the butter is too cold it may break through the dough. If it is too warm, it may ooze out the edges. Either way it makes the process more difficult and the end product less successful.)
How to Laminate the dough - the process of folding the butter (beurrage) into the dough (d'etrempe)
On a lightly floured Silpat or marble surface (using a silpat requires less flour to keep it from sticking, than if you roll directly on a floured non-marble counter), roll the d'etrempe into a 12" (30cm) square. Place the butter into the center and spread into a 5x7" (13 x 17cm) rectangle. Fold the edge of the d'etrempe over the beurrage so the butter is completely encased.
Fold the dough into thirds like a letter. Brushing off any excess flour before folding, so the dough will fuse together.
Turn and roll the package into a 11x18" (28x45cm) rectangle. Fold the dough into thirds like a letter again. Brushing off any excess flour before folding. Cover with plastic and refrigerate until the butter is "plastic" again, about 30 minutes.
Repeat the turning, rolling and folding into thirds two more times. This means you have formed the package, then turned and rolled the dough a total of four times. If at any point the butter feels too soft, cover and refrigerate the package until the butter becomes "plastic" again.
Freeze the finished dough for at least 12 hours for best results. Then defrost and use as directed in your recipe.
Place the sugar and almonds in a pot and cook over medium heat until the sugar starts to melt. Stir it constantly until all the sugar has melted and turns amber, then starts to smoke. Immediately pour the almonds and caramel onto a silicone mat and allow to cool completely. Break up the praline and pulverize it in a food processor until very small pieces, some of it will become powder.
I used King Arthur Flour, which is slightly higher protein than most other brands, so it makes a stronger dough and easier to roll without tearing.