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Wooden Tart Shell Molder for Egg Tarts and Mini PiesStainless Steel Cream Horn Molds for Spiral Croissants
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1 / 6About this itemAll characteristics
TypeKitchen & Dining > Bakeware > Pastry Molds
From the seller
Spiral croissants and hollow cream horns that look bakery-made, shaped at your own counter. Two graded stainless steel cones give the dough a firm form, and the fluted surface leaves even ridges as it bakes. Ready for weekend brunch and the holiday dessert table.
Read the full descriptionDescription
Spiral croissants and hollow cream horns that look bakery-made, shaped at your own counter. Two graded stainless steel cones give the dough a firm form, and the fluted surface leaves even ridges as it bakes. Ready for weekend brunch and the holiday dessert table.
Create bakery-style spiral croissants and hollow cream horns at home with a set of stainless steel cone molds
Solves
- shaping hollow pastry shells without special equipment
- achieving even spiral ridges on rolled pastries
- making cream-filled horns and rolls at home
Bakery-style spiral croissants and cream horns, made at home
Before: lopsided rolls and collapsed pastry shells. After: crisp spiral croissants and hollow cream horns shaped on stainless steel cones, straight from your own oven.
Smooth inside, spiral-fluted outside, built for hollow pastry
Seamless hollow interior
The inside of each cone is smooth, with no seams to catch dough. Wrap the dough, bake, and the shell keeps its cone shape instead of folding in on itself. Slide the cone out once the pastry has set and you have a clean hollow shell ready for cream.
Spiral-fluted ridges
The fluted surface presses even spiral ridges into the dough as it bakes. Every roll comes out with the same pattern, so a full tray of croissants looks like one batch from one bakery.
Graded sizes in one set
The large cone is 12 cm long with a 3 cm diameter, and the small one is 8.8 cm long with a 2 cm diameter. Use the large for cream horns and the small for narrower rolls and crepe cones. Pair the set with bakery tools for the rest of the bench work.
Wrap, bake, release: the simple spiral method
- 1Cut the dough into strips
Roll your laminated dough into an even strip, long enough to wrap the cone from tip to base with some overlap.
- 2Wrap from the tip
Start at the narrow tip and wrap snugly toward the wide end so the spiral stays tight. Tuck the seam underneath.
- 3Bake until golden
Set the wrapped cones on a tray and bake until the pastry is deep golden. The tips brown first, so check them early.
- 4Release while warm
Slide the shell off while it is still warm, then cool it completely on a rack before filling with cream.
Hand wash, dry, and store in a drawer
- Wash by hand
Warm water and a soft brush clear dough from the spiral ridges.
- Dry fully
Dry each cone before storing so the brushed finish stays clean.
- Store nested
Stack the cones by size in a drawer to keep the set compact.
Characteristics
Main
TypeKitchen & Dining > Bakeware > Pastry Molds
Option2 options
Details
Reviews
Questions and answers
Which cone size works for cream horns versus croissant rolls?
w
Wanelo · seller
The large cone, 12 cm long with a 3 cm diameter, makes a generous horn for cream. The small cone, 8.8 cm long with a 2 cm diameter, suits narrower rolls and crepe cones. Start with the large size for your first cream horns, since the wider opening is easier to fill.
Will the pastry release cleanly from the stainless steel cones after baking?
w
Wanelo · seller
Most doughs slide off once they have set, and releasing while the shell is still warm helps. The first bake is the one to watch. A light brush of oil or melted butter on the cones prevents sticking, and that is the only prep most bakers need.
Do I need to grease or flour the molds before wrapping the dough?
w
Wanelo · seller
Grease the cones lightly before the first batch. Flour is optional, and it leaves a dusty finish on the pastry. Keep a little oil on hand for sugary doughs, since those cling the most.
Are these safe to use in a home oven?
w
Wanelo · seller
The cones are stainless steel, the same material used in most home bakeware. Handle them the way you would any metal pan: let them cool before touching, and use oven mitts when you pull out a hot tray.
Is a set worth it compared with buying pastries or using foil tubes?
w
Wanelo · seller
A set costs less than a few visits to a bakery and lets you make a full batch at home. Foil tubes leave flat, uneven ridges and bend under the dough. The cones hold their shape, so the batch you bake is the batch you serve.
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