$46.90
Free delivery · 7–14 days
Heat-Resistant Silicone Pastry Brush for Baking and BBQStainless Steel Croissant Horn Molds for Home Baking
New
1 / 6About this itemAll characteristics
TypeKitchen & Baking Tools
From the seller
Golden horns with clean spirals and hollow centres, shaped at home without the guesswork. The set gives you five polished stainless steel cones in two sizes, so small horns and larger ones both get the right form. Wrap, bake, ease off, and fill.
Read the full descriptionDescription
Golden horns with clean spirals and hollow centres, shaped at home without the guesswork. The set gives you five polished stainless steel cones in two sizes, so small horns and larger ones both get the right form. Wrap, bake, ease off, and fill.
Bake bakery-style spiral croissant horns at home with five reusable stainless steel cones
Solves
- uneven or flat horn shapes when rolling dough by hand
- difficulty making hollow pastry tubes for cream fillings
- need for reusable baking tools for different horn sizes
Bake Spiral Horns That Look Bakery-Perfect, Every Time
Hand-rolled dough bakes flat and lopsided. Wrap it around five reusable stainless steel cones and the result is golden, hollow and evenly spiralled, ready for cream.
A steel form that holds the spiral
Stainless steel that holds the spiral
Polished stainless steel gives the dough a firm, consistent form. The tapered cone and stepped ring at the wide end keep the wrap tight, so the ridges stay sharp instead of sagging in the oven.
Five cones, two sizes
The large cone measures 12 by 3 by 3 cm and the small one 8.8 by 2 by 2 cm. Use the large cone for bigger horns and the small one for petite pieces, all from one kit.
Hollow centres ready for cream
Each cone ends in a pointed tip with a small hole, and the open wide end is where the dough wraps. Once the horn cools and the cone slides out, the hollow centre is ready for filling.
Wrap cold dough for a clean spiral
- 1Chill the dough
Chill the rolled dough until firm. Warm dough sags on the cone and the ridges blur in the oven.
- 2Wrap from the wide end
Lay the chilled triangle on the cone's wide end and roll toward the pointed tip. Keep the wrap snug so the spiral lines stay defined.
- 3Match the cone to the dough
Use the small cone for small horns and the large cone for bigger ones. Too much dough on a small form lands unevenly and overlaps the spiral.
- 4Bake, cool, then ease off
Bake until golden, let the horns cool a few minutes on the tray, then ease each cone out gently while the pastry is still warm.
From flat horns to a clean spiral
The flat horn problem
Every batch bakes up flat, uneven and hard to fill. Freehand rolling gives inconsistent shapes, and wooden dowels or foil tubes leave hollows that do not hold cream well. Weekend baking starts to feel like guesswork.
A form that holds the spiral
Five polished stainless steel cones give the dough a firm, even form to bake around. Wrap the chilled dough from the wide end and the ridges set into a clear spiral in the oven.
The table you can be proud of
Golden horns with hollow centres, ready for cream and mint. The tray looks like a bakery display, and the batch on the table looks like the one you meant to make.
Measured cone by cone
- 12 cmLarge cone length
- 3 cmLarge cone width
- 8.8 cmSmall cone length
- 2 cmSmall cone width
Large cone 12 cm long, small cone 8.8 cm long
Characteristics
Main
TypeKitchen & Baking Tools
Size2 options
Details
Reviews
Questions and answers
Which cone size is right for my horns?
w
Wanelo · seller
Use the large cone (12 cm long, 3 cm wide) for bigger horns and the small cone (8.8 cm long, 2 cm wide) for petite horns. The set includes both, so you do not have to pick one. Match the cone to the amount of dough, because too much dough on the small cone overlaps the spiral.
Will the dough stick to the stainless steel?
w
Wanelo · seller
Chill the rolled dough until firm and wrap it cold. Let the horns cool a few minutes on the tray, then ease each cone out gently while the pastry is still warm. Warm, soft dough is what sticks and collapses, so the chilling step does most of the work.
Is this set worth it if I only bake croissants a few times a year?
w
Wanelo · seller
It is a one-time purchase. Bakery horns cost money on every batch, and dowels or foil give uneven hollows. Five reusable steel cones cover small and large horns, so the set earns its place the first time you bake for guests and keeps working for the next holiday table.
Can I use these for cream puffs or filled tubes?
w
Wanelo · seller
The shape is built for cream-filled horns and tubes. The pointed tip with its small hole and the open wide end give the filling a clear hollow to sit in. Cream puffs are a rounder form, so they suit the set less well.
How do I clean the cones?
w
Wanelo · seller
The stainless steel is anti-corrosion, so wash the cones after each bake and dry them fully before storing. Let the pastry cool before you wash, and keep dough residue from drying onto the wide end.
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