Cream Horn Molds 5-inch Large Size Cream Horn Forms Pack of 16

Excelente producto

Sometimes when making a pastry, it’s a little bit intimidating. This product made making lady locks. A.k.a. cream horns, a breeze. They hold up very well through professional use. They are very well-made. Easy to clean. I purchased two different sizes, the larger and the small. We use them almost daily, they are rust resistant, stack for easy storage. I absolutely love this product but I love what it produces even more!!!!!! Lady locks are such a light and delicate flaky and delicious cream filled hand held delight

I have loved cream horns since I was a child. I buy then frequently from my favorite bakery. I also love baking so I thought why not try to make them. The first step was to find molds on which to wrap the puff pastry. I came across these and thought I'd give them a try. The metal is thick and sturdy. It comes in a set of 16 molds. It also includes a brush to use during clean up. They worked beautifully for wrapping the dough to make the molds. The pastry cooked evenly and slide off the molds after baking. Clean up was easy and they look exactly as they did when taking them out of the box. I highly recommend these.

Do you see the pictures of the fat chocolate Christmas trees I made? They are so lovely, aren’t they? Thanks to these cream horn molds, I did it! They are not common cream horns but leavened ones, because I want them to stand like Christmas trees. Do you know how I make them? First, it is important to choose the molds. They must be good-quality, because they have to stand on the baking tray in the oven. Poor molds cannot keep a balance and may slant in baking. I chose the molds from this seller, because I once bought cannoli tubes here. They worked well and the quality is excellent. I believe this seller’s cream horn molds would be wonderful also. The molds arrived quickly. They are just as expected. The steel is thick. The joint can almost be neglected. The most important thing is they can stand still. I rolled the leavened dough into strips. Each strip should be from thin to thick. And then I wrapped each strip around the mold. I began from the thin end of the strip and wrapped the strip from the tip of the mold. After finishing all the 16 horns, I put them in a large box with cover. After they swelled, I placed them into the oven and made them keep a distance between each other, because they would further swell in baking. After taking the golden horns out of the oven for a while, I removed the molds from the shells easily because I applied oil on molds before. I made all shells stand on the baking tray and then pour melt chocolate on each one and sprinkled colorful candy needles on them. At last, I filled the hollow shells with cream. They finally became Christmas trees! I packed each tree in a plastic bag and put “Merry Christmas” stickers on them. With the cleaning brush, I washed the molds quickly. The brush was very useful for cleaning the tip part. The next day, I sent these Christmas trees as gifts to my colleagues. All of them were full of praise for my creative cream horns. This is just a practice. One week later, I will make more for the Christmas eve!

These worked out nicely. The dough cooked consistently. I wish the mouth was wider so that there would be more room for filling.

These cream horn molds are absolutely a delight to use! I tried them for the first time and they came out surprisingly great. I buy my puff pastry sheets in bulk because my family and colleagues love it when I bake pastry hearts and turnovers but I've never tried the cream horns until a friend bought me a set of these forms. They were so easy to use. I first put a little non stick spray on each, then wound a narrow piece of puff pastry, placed them on a parchment cookie sheet and baked for about 15 minutes. The forms came right out as I transferred them to the cooling rack. I found a fantastic cream filling recipe on line and wha-la, tasty desserts are ready! I recommend storing in fridge if your not eating right away. They keep fresh for about three days. Try them , you won't be dissappointed !

They really good

From start to finish you can prepare cream filled horns and have them ready for dessert in under an hour. I coat them VERY lightly with shortening before adding the strips of puff pastry. Two minutes out of the oven, I loosen them and let them completely cool. While they are cooking in 12-13 minutes, I mix the flavored whipping cream and put it in a piping bag and put that in the fridge. I add the filling right before serving. They’ve never failed to impress. I bake a lot and these are a valuable tool in my rotation. Easy to use. Easy to clean in the dishwasher. Compact storage. Great purchase.