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Kinderriegel Rezept zum Nachmachen
Kinderriegel Rezept zum Nachmachen
Posted in: Sweet recipes, Chocolate and pralines, Chocolate specialities
2025-04-02
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Welches Kind liebt schon nicht Kinderschokolade? Deshalb haben wir uns gedacht, dass wir Dir heute zeigen, wie...

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Popular posts

Temper couverture and chocolate correctly
Temper couverture and chocolate correctly
Posted in: Things to know, Chocolate, Sweet recipes, Chocolate and pralines, Pralines, Chocolate specialities
2018-10-28
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How to temper couverture and chocolate correctly so that it can be used for further processing. Here you will learn...
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The most common mistakes when working with chocolate or couverture
The most common mistakes when working with chocolate or couverture
Posted in: Things to know, Chocolate
2023-02-28
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The chocolate does not set, gets grey dots or a haze and so on and so forth. Many mistakes can occur when working...
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Mould your own chocolate Easter bunnies
Mould your own chocolate Easter bunnies
Posted in: Things to know, Chocolate, Seasonal recipe ideas, Spring & Easter, Sweet recipes, Chocolate and pralines, Chocolate specialities
2019-03-10
33 Liked
You can easily make your own Easter bunnies at home! You can find out how to do it and what you need here. A sweet...
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Roll your own cornet

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Rolling cornet paper - here's how!

Cornets are used in every confectionery, pastry shop or patisserie and are indispensable. Because nothing works without these little paper cones. They are not only used to seal hollow praline moulds or to make up chocolate figurine moulds, but also to decorate cakes or for writing. You can fill these small sachets with a wide variety of ingredients. The most common are tempered couverture, writing chocolate, liquid fondant and royal icing. But you can also use these cornets for buttercream decorations. Once you have got the hang of how to use the cornet correctly, you really can conjure up the most beautiful and intricate decorations. But of course it takes time and practice!

But how exactly do you use the cornet? How is it rolled? What do I need to bear in mind when using it and can I use any paper? Rebecca answers these and other questions in this short explanatory video. She shows you exactly how to roll and use the cornet.

Is it too much effort for you to roll it yourself? No problem! You can find ready-rolled cornets in our shop! Every single cornet has been lovingly rolled by Rebecca by hand!

Which paper is the right one?

Parchment paper is generally always used to make cornets. Parchment paper is more stable and, above all, less slippery than silicone paper (baking paper). This makes the cornets much easier to roll and they also keep their shape. In addition, parchment paper does not grease as quickly as baking paper. We therefore recommend that you always use parchment paper to make your own cornets and never baking paper.

Step by step instructions

Place the cornet paper in front of you with the long edge facing you and the tip to the side.

Hold the paper with the thumb and forefinger of one hand in the centre of the paper and with the thumb of the other hand take the top corner and roll it towards the centre. Fold the paper at a slight angle to form a cone.

Now hold the tip of the cornet firmly at the bottom and keep twisting the paper by moving your thumb. Make sure that the small tip (left-hand picture) is always sticking out.

Once the paper has been rolled up, you need to stabilise the cornet so that it stays in shape. To do this, fold over the excess paper. Make sure that this is right next to the small tip that protrudes from the cornet. If you don't have this small tip, you can carefully pull it out of the cornet.

Now fold over the excess paper and run it over the folded edge once to make sure it is really secure. Your cornet is now ready for use.

Remember that you should only ever fill the corent from the long side (tip). It is not a problem if this tip gets dirty, as it will be folded into the cone anyway.

 
Posted in: Things to know, General topics

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