Product Review

※ How to make cream horn?
1. Cut puff pastry sheet into strips;
2. Wrap strip around cream horn mold;
3. Brush egg wash on them;
4. Make cream horn molds stand upright or lay down on pan;
5. Bake until golden, or fry in oil;
6. Leave the shell on the mold for a while for cooling;
7. Spin the cream horn mold inside shell and the mold will slip out easily;
8. Fill the hallow with cream or anything you like;
9. Put a sprig of dill to make the "carrot top" on each.
Note: If you want to make 4-or-5-layer cream horn, the width of strip is better to be about 1.5 inches; if you want more layers, the strip should be a little narrower.

※ Is this cream horn mold covered by a stain steel coating or has a non-stick finish?
NEITHER. This cream horn mold is made from 100% high stain steel WITHOUT coating and non-stick finish.
You do not need to worry about health and sticking problem.
If pastry sticks little to the cream horn molds, it is easy to clean.
Or you can spray the molds with a little cooking spray, pastry will not stick to it anymore.

※ Are the cream horn molds solid or spiral? Which kind is better?
Our mold is spiral like ice-cream cone which is better than the solid one.
You can gently squeeze and spin the mold after pastry is baked and remove it without cracking the pastry.
And the hole in the top can prevent it from getting too hot.

※ Can these cream horn molds be wrapped around 5-in pizzelle to make a waffle cone?
YES. The diameter at top of waffle cone will be about 2".

NOTE：Be careful using these as the edge is a little sharp.
But don't worry. The thick edge clings to the body closely.
It will not scratch or cut your finger easily if you are careful to work with them.