Realistic Cone Tuille Mold Mini
€45.00
This high-quality silicone mold is designed to create realistic amuse cones with classic waffle details. It features five different cone shapes and multiple cavities for efficient production. Made from 100% food-grade silicone, it withstands temperatures from -40°C to +200°C, making it perfect for both (shock) freezers and ovens.
- Directly produced upon order
- Made in the Netherlands
- 2-Year warranty on all products
- Trusted and used by more than 20.000 Chefs
- Worldwide shipping
Product description
This high-quality silicone mold is designed to create realistic amuse cones with classic waffle details. It features five different cone shapes and multiple cavities for efficient production. Made from 100% food-grade silicone, it withstands temperatures from -40°C to +200°C, making it perfect for both (shock) freezers and ovens.
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Realistic Cone Tuille Size: 19.6 x 16.7 x 0.4 cm
Realistic Cone Tuille Mold Cavities: 5Realistic Cone Size: Ø 3.0 x 7.5 cm*
*Please note: the Cone Roller tool is not dishwasher safe. Clean with lukewarm water only.
- Weight: 0.097 kg
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All of our products are handmade to order. We produce everything on demand and therefore the waiting time in production may vary.
Shipping times:
NL/BE 1-2 working days DE 1-2 working days Europe 2 working days Worldwide 3-5 working days Expected delivery between 07 Oct - 13 Oct
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Inside the package, you’ll find your product carefully wrapped in our exclusive packaging paper, along with a personal thank-you card. We’d love it if you shared your culinary creations with us – it always brings a smile to our faces!
Article number: G01-189177 Prices excl. VAT
Roll it Up!
This Cone Tuille mold makes five cones at once. The layout lets you bake and roll in one smooth rotating motion, so production stays tight. Fill them sweet or savory, both work. The result brings back that familiar nostalgia and sets up a playful opener or closer.
Mike’s Vegan Seaweed Recipe
Blend 75 g of cooked celeriac with 75 g of seaweed until smooth and homogeneous. Add 45 g of powdered sugar, 25 g of isomalt, and 5 g of glucose, then mix into a smooth mass. Let the mixture rest in the refrigerator for 15 to 30 minutes. Preheat the oven to 160–170°C (fan). Spread the mixture thinly over the cone mold and bake for 8 to 12 minutes, or until golden and crisp. Immediately after baking, place it on a hot metal tray and shape it with the Cone Roller tool while still warm and pliable. Allow to cool completely until crisp.
