Caramel Stuffed Cones

Did you already Try making cones using cream horn molds ? If not, this recipe will show you how to make the perfect dough to get perfect cones.

first, let me tell you that the dough that I made is not sweet, so to get a good pastry you should fill the cones with sweet ingredients like caramel or melted chocolate combined with grounded peanuts, pistachio, almond, candy, rainbow sprinkels….etc

I keep the weights of the ingredients in grams to avoid rounding them and giving you wrong measures,  I suggest you to use a scale that indicates the weight in grams.

The supplies you will need:

  • Cream horn Molds
  • Pastry Tweezer
  • Circle cookies cutter
  • Pasta Machine


  • 300 g flour
  • 75 g butter
  • 1 Tea spoon vanilla
  • 1/2 tea spoon white food coloring
  • Pinch of salt
  • Water + Blossom Water ( almost 1 glass from the two ingredients combined)


  • Melt the butter over medium heat.
  • In a large bowl combine the flour, the white food coloring, the salt and the vanilla.
  • Add the melted cold butter to the previous mixture, mix well with your hand.
  • When the butter is well incorporated, add the Water and blossom water little by little until the dough becomes consistent.
  • Cover with a plastic wrap for 30 minutes.
  • Roll out the dough on a floured surface, then use the pasta machine to make it thiner  (Use the numbers from 0 to 3).
    Note : the dought shouldn’t be very thin because we will decorate it with the pastry Tweezer.
  • Cut the dough in circles that fits the cream horn molds.
  • fold the circles around the cream horn molds, make sure to close the end of your cones.
  • Using the pastry Tweezer, decorate the cones like in the picture below.
  • Bake in a preheated oven 302F (150 c) for 20 minutes.
  • Once the cones are well baked remove them from the molds and fill them with the stuffing that you like.
    Note : In this recipe the stuffing that I chose was a homemade Caramel combined with grounded peanuts, you can replace the caramel with melted chocolate.Cones
  • After stuffing the cones, they should be kept in the fridge.
  • This step is not required : Before serving, sock the cones point first in a lukewarm honey or a lukewarm homemade syrup in order to make the dough more soft (this step is not required, if you prefer the cones crunchy keep them as they are).
  • Put your cones in a vertical position to prevent the stuffing from leaking out.



23 comments on “Caramel Stuffed Cones

    • yes it will be good for weddings and other occasions also, I am make them even for my family to taste with a good tea

  1. Your always blog makes me a little hungry – I want so much to try all the beautiful things you share here!

    • Annnnd that’s what I get for typing too fast while thinking. Brain and fingers move at separate speeds. *facepalm*

  2. This would look beautiful on a table. I’m collecting ideas for my daughter’s graduation party and adding your recipe. Thanks.

  3. I wanted to try and make this one but I didn’t have a Cream horn Molds. Can I get it all instead? If I couldn’t, can I have some?

  4. Oh my, these caramel stuffed corns look sinfully delicious. I’m trying to limit my sugar this year but all these wonderful treats are too enticing.

  5. I saw your photos on Facebook and we impressed. Now that Ive seen the recipe Im hungry. It seems a little complicated for me though.

  6. These are absolutely gorgeous! I have tried to make cones before,but it was never as pretty as yours. I am going to try this recipe.

Comment on this post

Your email address will not be published. Required fields are marked *