Turn the heat to low and put the pan back on the stove. Stir the batter until it
holds together in one mass, the batter is smooth and you can pull it away from
the sides of the pan with a spoon. This should be within a minute or two.
Stop stirring and remove the pan from the heat to cool for 5 or 10 minutes. This
is important because you don’t want to cook the eggs that you will put in the
batter. Add the eggs one at a time, beating well after each egg until they are fully
mixed in and the dough is smooth and no longer slippery.
Use your large hole tip and dot balls onto an ungreased parchment sheet. Bake
for about 10 minutes then turn the temperature down to 375°F and continue
baking for 15 to 25 minutes, depending on size, until they are golden. Now take
each ball and make a tiny slit with a sharp knife near the bottom of the puss and
put them back in the oven with the door ajar for about 5 minutes so the steam can
escape without softening the shells. Then put them on a wire rack to cool
completely before you fill them.
CUSTARD
2 Cups heavy cream
2 Tablespoons sugar
1/4
th
Teaspoon vanilla
Whip the cream, sugar and vanilla until stiff. Load your press with the pointed tip
and pipe the cream into the puff from the bottom. Drizzle with melted chocolate
and chill until ready to serve.
One Year Limited Warranty
This product is warranted against defects in materials and manufacturing for one
year from the date of original purchase. If the product proves to be defective
during this period, it will be repaired or replaced free of charge.
This warranty does not apply to damage resulting from misuse, accidents or
alterations to the product or to damage incurred in transit.
All returns must be carefully packed and made transportation prepaid with a
description of the claimed defect.
CUCINAPRO, INC™
