Cream Horn Moulds
star star star star star_half ( 9 reviews )
star star star star star_half ( 9 reviews )
Cream Horn Moulds
Product number: 14263
We've had numerous requests from customers who have struggled to find a mould for cream horns, so we're delighted to say that afternoon tea need never be served without these delicious delicacies again!
They take surprisingly little effort to create too – just a strip of puff pastry wound around the mould and baked in the oven will result in a golden brown cone; finish off with a dusting of sugar and a generous filling of cream, and the results will look like you've spent hours in the kitchen!
Stainless steel.
14cm (5 1/2") L., Pack of 4.
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Standard 3 - 5 working days |
Orders £40.00 and over - FREE Order under £40.00 - £3.95 |
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Express Next day if ordered before 7pm Monday to Saturday. In 2 days if ordered outside these times and bank holidays* |
Standard delivery cost + £6.95 |
| Click & Collect | This item is not available in-store or for click & collect |
| Evri Parcelshop | This item is not available in-store or for click & collect |
| International | Full details available here. |
| Returns | FREE returns! More information available here |
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If you have never made cream horns, start now. These dear little cones are for wrapping ribbons of puff pastry round which you then bake into adorable crisp cones and fill with saturated fat and refined sugar. These durable smooth cones are even better than the ones my mother had, and make bit size cones ready for the cream and jam. Lovely...
I ordered these and made scones (which I have never made before). They turned out lovely. I ordered another set and took them to my friend in the United States and she absolutely loves them also. I drizzled chocolate syrup on them, and stuffed with homemade strawberry puree.
I made these for the first time today, I was quite nervous as they are a lot smaller than I thought they would be. I can't believe how easy they are to use. I would say, make sure to grease the moulds well, this makes it so much easier later on when you come to take them off. I only had a problem removing one of them & all I done was gave a little twist of the mould and it came straight off. One thing I would mention is before you put them in the oven make sure you close the end tip otherwise your filling will drip out. They are small & dainty, ideal for kids & fancy afternoon tea.
This is answer to the lady who was looking for refined sugar....if you put granulated sugar in a food processor and whiz for a couple seconds, you get very fine sugar....
making these make shur you put the pastry on thightly .Put some jam in the bottom and put in whipped cream.
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