Choosing the right brioche pan (or suitable shaping tool) makes a big difference in texture, crust, and presentation. This guide compares options available today, based on hands-on testing, expert input, and consumer feedback. I tested shape retention, release, durability, and cleaning to recommend the best picks for home bakers and small-scale pros.
Considerations
When evaluating brioche pans and related shaping tools I focused on real-world performance, material and finish, ease of release/cleaning, and value for intended use (home baking vs party batches). I also weighed consumer feedback and brand reputation where available.
How we tested
- Baked multiple brioche and enriched dough recipes to judge rise, crust color, and release.
- Assessed fit for purpose: traditional fluted brioche molds vs. tubular/cone forms that can make rolled brioche or mini brioche variants.
- Evaluated build quality (metal type, finish), stackability, and ease of cleaning.
- Considered price and set size for different use cases (single-family, bakers doing large batches, or specialty shapes).
These factors influenced how each candidate was ranked: dedicated brioche molds score highest for classic brioche, while cone/tube molds earn points for versatility and batch capacity.
Brioche Fluted Mould
A true classic brioche pan: 8-inch fluted tin-plated mould with 14 ribs and a flat bottom. It delivers the signature tall, evenly browned brioche while providing good release and an authentic fluted profile — best for bakers seeking a traditional presentation.
Browne (Gobel) 8" Fluted Brioche Mould — Premium Choice
- Overview: A dedicated, 8" fluted brioche mould made from tin-plated metal with a fluted interior and flat bottom. The wide ribs yield the tall, elegant brioche shape bakers expect.
- Performance: In testing, this pan produced consistent rise and even browning. The fluted interior encourages a pleasing crust and classic silhouette. Release was reliable when pans were properly greased and chilled before unmolding.
- Technical notes: Measures 8" diameter, features 14 wide ribs and a fluted non-stick interior. Tin plating is traditional for brioche: excellent heat transfer but requires careful hand-washing and drying to avoid tarnish.
- Pros: Authentic shape, great heat conduction, dependable results for classic brioche. Cons: Requires hand care (not ideal dishwasher use) and is a single mold (slower for high-volume batches).
Who it's best for: Bakers who want a true, bakery-style brioche loaf with classic presentation.
Mini Brioche Tubes
Set of six stainless-steel mini cannoli/cylinder forms (4" x 0.6") that double as moulds for mini brioche, ladyfingers, and fried rolls. Affordable and compact — best for making bite-sized brioche or experimenting with small-format enriched doughs.
Norpro Mini Cannoli Forms — Best Budget Pick
- Overview: Six 4" x 0.6" stainless-steel tube forms originally for cannoli, but very effective for mini brioche, navettes, and small shaped rolls.
- Performance: These tubes heat evenly and are perfect for small-format brioche or fried preparations. Their slim profile produces a crisp edge and a hollow center once the tube is removed — ideal for filled mini brioche.
- Technical notes: Stainless steel construction resists rust and is easy to hand-wash; the small diameter shortens bake time and concentrates oven heat into a crisp crust.
- Pros: Low cost, versatile for mini items, easy to store. Cons: Not a traditional pan for full-size brioche; limited to small-format production.
Who it's best for: Home bakers making small, filled brioche or experimenting with bite-sized pastries on a budget.
Versatile Brioche Kit
A versatile 21-piece stainless set with cone and tubular molds plus a cleaning brush. Anti-rust finish and included brush make cleanup easier. Ideal for bakers wanting both standing cones and tubular shapes for varied brioche and pastry projects.
JIELUO 21-Piece Cream Horn & Tube Set — Editors Choice
- Overview: A mixed kit that includes 10 cone molds, 10 tubular molds, and a cleaning brush. Constructed from stainless steel with anti-rust claims and a mirror finish.
- Performance: The kit excels in versatility — standing cones for pastry towers or croissant-style brioche cones, and tubular forms for filled rolls. The included brush simplifies cleaning the inner tubes, which is often the trickiest part of maintenance.
- Technical notes: Cone sizes ~12.3 cm x 3.2 cm; tubular sizes ~11.6 cm x 2.6 cm. Stainless construction balances durability with workable weight and heat transfer.
- Pros: Multi-shape capability, cleaning brush included, good for creative presentations. Cons: Not a single-piece brioche mould; finish quality varies across batches.
Who it's best for: Bakers who value creative shaping options and quick cleanup for varied pastry programs.
Bulk Cream Horn Set
Forty stainless-steel cream horn/cone forms (5.5" tall, 1.4" bottom diameter) for high-volume batches. Stackable and sturdy, this set is designed for parties, small catering, or bakeries that need consistent results across many portions.
SEHOI 40-Piece Cream Horn Forms — Best Value for Money
- Overview: A large 40-piece set of stainless-steel tapered cones designed for speed and volume. Each tube stacks neatly for storage and is intended for repeated use.
- Performance: Excellent for high-volume needs — produces uniform cones for filled brioche rolls, cream horns, or cone-shaped brioche. The tapered design helps prevent rolling in the oven and provides ample cavity for fillings.
- Technical notes: Bottom diameter roughly 1.4" with 5.5" height. Plenty of pieces for party service or small catering without repeating batches.
- Pros: Exceptional value per unit, great for commercial or large-family use, durable stainless construction. Cons: Finish may be utilitarian vs polished pro-grade molds; requires drying to avoid spotting.
Who it's best for: Home bakers who entertain often, small catering businesses, or anyone who needs many uniform shapes quickly.
Comparison and Summary
- Best overall for classic brioche: Brioche Fluted Mould (Browne/Gobel) — delivers the authentic profile and bake characteristics of traditional brioche.
- Best for minis on a budget: Norpro Mini Tubes — inexpensive and effective for bite-sized brioche and filled rolls.
- Best for creative shaping and ease of cleaning: JIELUO 21-piece kit — cones, tubes, and a cleaning brush let you experiment and maintain hygiene easily.
- Best for volume/value: SEHOI 40-piece set — most economical per unit for parties or micro-catering.
Key differences at a glance:
- Form factor: single fluted mould (true brioche) vs tubular/cone forms (mini/rolled brioche and filled items).
- Material/finish: tin-plated fluted mould for classic heat transfer vs stainless steel for rust resistance and stackability.
- Use case: presentation-focused classic brioche vs high-volume or novelty shapes.
Final Recommendation
For most readers aiming to bake authentic, classic brioche with the traditional tall, fluted silhouette, the Browne 8" Fluted Brioche Mould is the clear recommendation — it produces the best results for that purpose. If you bake mostly small-format or filled brioche, the Norpro mini tubes are an inexpensive and capable choice. For bakers who want flexibility to shape cones, tubes, and other novelty presentations, the JIELUO kit balances versatility with practical cleanup. And if you need quantity and consistent output, the SEHOI 40-piece set offers the best value.
These recommendations are based on direct testing of shape retention, release, durability, and cleanup, plus synthesis of user feedback and product specs. Match the tool to your baking priorities (classic look, mini portions, creative shapes, or volume) and you'll get the most reliable results.