Dariole is a French term meaning a small culinary mold in the shape of a truncated

cone A cone is a three-dimensional geometric shape that tapers smoothly from a flat base (frequently, though not necessarily, circular) to a point called the apex or vertex. A cone is formed by a set of line segments, half-lines, or lines con ...

. The word also refers to the dessert that is baked in the mold. Classically, the dessert is an egg-custard filled puff pastry, but an early 20th century recipe replaces the traditional custard with liquor-laced

frangipane Frangipane ( , ) is a sweet almond-flavored custard used in a variety of ways including cakes and such pastries as the Bakewell tart, conversation tart, Jésuite and pithivier. A French spelling from a 1674 cookbook is ''franchipane'' with t ...

. Today there are also savory darioles, usually made with vegetable custards. These were also cooked as dessert in the Middle Ages and sometimes they included fruit, cheese, bone marrow or fish inside the pastry. They were very popular in the

Middle Ages In the history of Europe, the Middle Ages or medieval period lasted approximately from the late 5th to the late 15th centuries, similar to the post-classical period of global history. It began with the fall of the Western Roman Empire ...

History

According to the fourteenth-century household book, '' Le Ménagier de Paris'', which doesn't include a recipe for the dessert, darioles were served at weddings. Recipes from later English records and the 1486 edition of '' Le Viandier'' are unclear. A 15th century Italian recipe for a large custard

tart A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes wit ...

called ''dariola'' is known. By the 18th-century the dessert had taken the form of a small custard tart with fluted sides. In late 19th-century recipes the custard is elaborately flavored and scented with

citron The citron (''Citrus medica''), historically cedrate, is a large fragrant citrus fruit with a thick rind. It is said to resemble a 'huge, rough lemon'. It is one of the original citrus fruits from which all other citrus types developed throu ...

, orange flower water, and vanilla sugar. The recipe from ''

Larousse gastronomique ' () is an encyclopedia of gastronomy. The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques. The first edition included few non-French dishes and ingredients; later editions include many ...

'' filled the pastry with liquor-laced frangipane instead of custard.

References

French pastries Almond dishes Cuisine of Provence Cookware and bakeware Medieval cuisine Puff pastry Custard desserts Italian pastries English cuisine Wedding food Stuffed desserts {{Cooking-tool-stub

History

See also

References