Dariole
Two dariole molds | |
| Course | Dessert |
|---|---|
| Place of origin | France |
| Region or state | Provence |
| Main ingredients | Puff pastry, egg custard |
| Variations | Liquor-laced frangipane |
Dariole is a French term for a small culinary mold in the shape of a truncated cone. The word also refers to the dessert that is baked in the mold. Classically, the dessert is an egg-custard filled puff pastry. In the Middle Ages they sometimes included fruit, cheese, bone marrow or fish inside the pastry.
An early 20th century recipe replaced the traditional custard with liquor-laced frangipane. Today there are also savory darioles, usually made with vegetable custards.