Stainless Steel AISI-mirror 304 (food steel without magnet) metal thickness of 0.5 mm..

The height of the nozzle 40 mm, diameter of the flower at the output of 21-23 mm.

Recommended recipe for Pastry Cream

Ingredients for 650 g of cream

1 egg
200 g sugar
½ glass of milk
300 g butter of fat 82 %
1 tsp vanilla sugar
1 tbsp brandy, rum or liquor

Preparation method:
Total time: 1 hour 25 min
Prep: 15 min
Cook: 10 min
Chill: 1 hour

-In bowl, beat egg, add sugar and milk and place the pot back on the heat. Cook on medium high heat, stirring constantly until the mixture comes to the boil. Boil to consistence jelly . Remove from heat and cool to room temperature.

-Whisk the butter with a mixer, beat until creamy condition. Whisk 5 minutes. Then add in portions chilled egg mass, still whisking. At the end, add vanilla and brandy and whisk again until fluffy, light mass.

-Put the cream in the fridge to an hour. It will become a heavy bod and will keep the form after squeezing out.

-Put the cream into the pastry bag with the tulip nozzle and let your imagination run free!