How to Create Perfect Cone Roll Croissant Mold

Perfect Lamination Technique

Multiple folding creates dozens of alternating layers of butter and dough for maximum flakiness.

Precise Temperature Control

Maintaining cold ingredients throughout the process ensures clean separation between layers.

Specialized Shaping Method

The cone rolling technique creates both visual interest and functional space for fillings.

Proper Proofing Strategy

Allowing shaped croissants to rise before baking develops optimal texture and volume.

Baking Tips

Keep ingredients cold throughout the lamination process for the flakiest layers.

If dough becomes too soft during rolling, return it to the refrigerator for 15-20 minutes.

For perfectly shaped cones, make sure the wide end of the triangle wraps completely around the top of the mold.

If metal cone molds aren't available, create your own using heavy-duty aluminum foil formed into cones.

Fill croissants just before serving to prevent them from becoming soggy.

For savory versions, add herbs or cheese to the dough during the final roll.

Cone Roll Croissant Mold

Name: Cone Roll Croissant Mold
Prep time: 3 h
Cook time: 25 min
Total time: 16 h
Yield: 12 cone croissants
Cuisine: French
Ingredients: 4 cups all-purpose flour; 1/3 cup granulated sugar; 2 1/4 teaspoons active dry yeast; 2 teaspoons salt; 1 cup cold milk; 1/4 cup water; 2 large eggs (1 for dough, 1 for egg wash); 1 1/2 cups (3 sticks) cold unsalted butter; 12 metal cream horn molds or cone-shaped forms; 1 tablespoon heavy cream (for egg wash); Fillings of choice: chocolate spread, vanilla pastry cream, whipped cream, cream cheese, ham and cheese, etc.; Powdered sugar or sesame seeds for garnish (optional)

These Cone Roll Croissants feature buttery, flaky pastry shaped into elegant cones and filled with sweet or savory ingredients. The unique molding technique creates a distinctive spiral pattern and hollow center perfect for creative fillings, making them an impressive addition to breakfast spreads or appetizer platters.

Prep Time

Cook Time

25 Minutes

Total Time

16H

Chef

JUE

Ingredients

Custard Cream

4 cups all-purpose flour

1/3 cup granulated sugar

2 1/4 teaspoons active dry yeast

2 teaspoons salt

1 cup cold milk

1/4 cup water

2 large eggs (1 for dough, 1 for egg wash)

1 1/2 cups (3 sticks) cold unsalted butter

12 metal cream horn molds or cone-shaped forms

1 tablespoon heavy cream (for egg wash)

Fillings of choice: chocolate spread, vanilla pastry cream, whipped cream, cream cheese, ham and cheese, etc.

Powdered sugar or sesame seeds for garnish (optional)

Instructions

In a large bowl, whisk together flour, sugar, yeast, and salt.

In a separate bowl, combine milk, water, and 1 egg. Whisk until well mixed.

Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms.

Knead the dough for 3-4 minutes until smooth but still slightly tacky.

Shape into a rectangle, wrap in plastic wrap, and refrigerate for 1 hour.

Meanwhile, place butter between two sheets of parchment paper and beat with a rolling pin until malleable but still cold. Shape into a 7x10 inch rectangle.

Roll the chilled dough into a 14x20 inch rectangle. Place the butter rectangle on one half of the dough.

Fold the unbuttered half over the butter. Seal edges by pinching.

Roll the dough into a 12x20 inch rectangle. Fold into thirds like a letter.

Wrap in plastic and refrigerate for 1 hour. Repeat the rolling and folding process two more times, chilling for 1 hour between each fold.

After the final fold, refrigerate overnight (at least 8 hours).

The next day, roll dough into a large 20x24 inch rectangle, about 1/8 inch thick.

Cut the dough into 12 long triangles, approximately 5 inches wide at the base and 10 inches long.

Make a 1/2 inch cut in the center of the wide end of each triangle to help create the cone shape.

Gently stretch each triangle to elongate it slightly.

Brush metal cone molds with butter or cooking spray.

Starting from the wide end, wrap each triangle around a cone mold in a spiral pattern, leaving the tip of the triangle at the pointed end of the cone.

Place the shaped croissants on parchment-lined baking sheets, with the tip tucked underneath to prevent unraveling.

Cover loosely with plastic wrap and let rise in a warm place for 1-2 hours until puffy.

Preheat oven to 375°F (190°C).

Whisk remaining egg with heavy cream and brush over croissants.

Bake for 20-25 minutes until deeply golden brown.

Allow to cool for 5 minutes, then carefully remove the metal molds.

Cool completely on wire racks before filling with desired sweet or savory fillings.

Cone Roll Croissant Mold

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Create Perfect Cone Roll Croissant Mold

Cone Roll Croissant Mold

Ingredients

Instructions