Of course! “Pastry cones” can refer to two different, but related, baking tools. Here’s a breakdown of both:
1. Piping Cones / Corne
(The more common professional meaning)
These are cone-shaped tools made from parchment paper or plastic, used for piping fine, precise decorations, writing, or delicate designs with icing, chocolate, or royal icing.
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Materials:
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Parchment Paper Cones: Made by cutting a triangle of parchment paper and rolling it into a cone. They are disposable, inexpensive, and ideal for multiple colors.
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Plastic Cones: Reusable cones that you can fill and attach different sized couplers and tips to.
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Primary Use: Detail work. They are perfect for:
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Writing “Happy Birthday”
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Drawing intricate lace, lace, or filigree
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Piping delicate dots, beads, and lines
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Fine lettering on cookies
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Key Feature: You cut a very small opening at the tip, allowing for ultimate control. You can also insert a small metal piping tip into a parchment cone for specific shapes.
How to make a classic parchment paper cone:
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Cut a square of parchment paper diagonally to create two triangles.
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Hold the triangle with the long side (hypotenuse) facing away from you. Take the right point and curl it towards the center, forming the start of a cone shape.
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Wrap the left point around the front and around the cone, pulling it tight so the tip is sharp and no holes exist.
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Fold the top open ends down into the cone to secure it. Snip the tip and use!
2. Cone-Shaped Pastry Molds
(For shaping desserts)
These are rigid, cone-shaped molds (often metal or silicone) used to shape certain pastries and desserts.
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Common Uses:
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Cone-shaped cakes (like “Kouglof” molds).
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Forming edible cones out of chocolate, tuile, or almond paste to fill with mousse, cream, or fruit (often seen in plated desserts).
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Making cream horns: Strips of puff pastry are wrapped around the metal cone mold and baked, then filled with cream.
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Key Feature: They are molds for structure, not for piping.
Quick Comparison Table
| Feature | Piping Cone (Corne) | Pastry Mold Cone |
|---|---|---|
| Purpose | To pipe icing, chocolate | To shape dough, cake, chocolate |
| Material | Parchment paper, plastic | Metal, silicone |
| Flexibility | Flexible, disposable (paper) | Rigid, reusable |
| End Product | A line of icing, a decoration | A solid, cone-shaped pastry |
In summary: If someone in a bakery asks for a “pastry cone,” they most likely mean a parchment piping cone for detailed decorating work. If a recipe instructs you to “fill pastry cones,” it likely refers to edible, cone-shaped shells made from a baked or chocolate component.