Cream Horn Molds EURICA 5-inch Large Size Cream Horn Forms Pack of 16
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I'm not sure what they're called, but I really like them! I've made so many creme horns that my husband has asked me to put them aside for a while because he's getting fat! I've been handing them out everywhere, including my doctor's office!
Yes, the mold is left in place to keep the horn in shape. No, it's not going to stick. I've used these molds for a variety of recipes, and they're fantastic.
China is where they're made.
Selected User Reviews For Cream Horn Molds EURICA 5-inch Large Size Cream Horn Forms Pack of 16
Doesn't let me down either! Molds that are incredible. Cream Horns were made for a Christmas tree. Have you seen the photos of my large chocolate Christmas trees? They're beautiful, aren't they? I was able to accomplish this with the help of these cream horn molds. They are leavened cream horns, not regular cream horns, because I want them to stand up like Christmas trees. Is it possible for you to learn how I prepare them? br>First and foremost, the molds must be chosen. They have to be excellent. They must stand on a baking tray in the oven, so they must be of good quality. Poor molds are prone to slanting during baking due to their inability to maintain balance. I chose these molds because I had previously purchased cannoli tubes from this seller. They performed admirably and are of excellent quality. I think the cream horn molds offered by this seller would be fantastic as well. br>The molds arrived within a short period of time. They are exactly what you would expect. Steel is a heavy metal. It's almost possible to overlook the joint. The fact that they are capable of standing still is the most important feature. br>I cut the dough into strips after it had been leavened. Each strip should range in thickness from thin to thick. Then I wrapped each strip around the mold one by one. I started wrapping the strip from the thin end and worked my way up to the mold's tip. I placed all 16 horns in a large box with a lid after they were finished. I put them in the oven after they swelled and made sure they were spaced apart so they wouldn't swell any more while baking. Because I had previously applied oil to the molds, I was able to easily remove them from the shells after removing the golden horns from the oven. I stacked all of the shells on the baking tray, then dipped them in melted chocolate and topped them with colorful candy needles. Finally, I used cream to fill the hollow shells. They've been transformed into Christmas trees at long last! I placed "Merry Christmas" stickers on each tree and placed it in a plastic bag. I quickly washed the molds with a cleaning brush. The brush came in handy for cleaning the tip part of the tree. br>The next day, I gave these Christmas trees to my coworkers as gifts, and they were all very complimentary of my inventive cream horns. br>This is just a warm-up; I'll make more for Christmas Eve a week from now!.
In less than an hour, you can make cream filled horns from start to finish and have them ready for dessert. Before putting the puff pastry strips on top, I lightly coat them with shortening. I loosen them after two minutes in the oven and let them cool completely. While they're in the oven, they'll be ready in 12 minutes. I prepare the flavored whipping cream, place it in a piping bag, and place it in the refrigerator for 13 minutes. Before serving, I put the filling on top. They've never let anyone down. br>br>I do a lot of baking, and these are a great addition to my arsenal. Simple to work with. In the dishwasher, it's simple to clean. Storage that is small and convenient. This was an excellent purchase.
These were very simple to use and clean, and I didn't even need to use the brush that came with them. The horns came out of the molds easily; I had a few that got stuck a little, but all I had to do was run a knife around the edge and pinch the mold, and they came right off. I believe I got some of the egg wash on the mold, which is why they stuck together. We ate the rest, so the photo only shows four of them.
I hadn't realized how small they were, and if you've ever made cream horns, you'll know that the pastry is removed almost as soon as it's done baking. You must do so near the edge, which is extremely sharp and can easily cut your fingers. It would be acceptable if the edges were finished in the same manner as a piping tip. For a novice baker, it's extremely hazardous. However, I returned mine because it was too small, difficult to clean, and posed a safety risk.
Washing is a breeze. These are fantastic! Puff pastry horns are my go-to recipe. At my parties, they're always a big hit. I buy premade frozen puff pastry dough from the store and cut it into strips before baking it. It's absolutely fantastic! br>br>PRO HINT- If you're looking for a unique way to express yourself, try using the words "in Before using the cones, spray them with a cooling spray or oil. It makes getting the dough out a lot easier. When I'm done with my current batch, I soak them in a big tub of hot soapy water, then brush them with the long tube brush that comes with the kit, and voila! They are free of contaminants.
Covering it with dough was simple, and removing it once the horns were baked was even simpler. I would recommend these molds to anyone who enjoys baking and is looking for low-cost, high-quality baking supplies.
Fast shipping as advertised by the seller. br>br>A cleaning brush was included with the molds. The seams on the molds were kept to a minimum so that the cream horns' shape would not be distorted. They get the job done. It is simple to use.
On the inside, where they overlap, it's extremely difficult to clean, and the corner cut my finger.
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