After working my buns off making homemade puff-pastry, I made cream horns with these molds. Not impressed. They are flimsy, short and worst of all, they don't conduct heat at all so the inside of the horns were raw. I would not recommend these. Heavier, non-stick ones would be better and would conduct some heat inside so you don't have to scorch the horns (you have to bake them at very high temps to create the "puff") to get the inside baked through. Maybe ok to start with but I won't use again after all that work of making puff pastry....no thanks.