 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.[citation needed]
An early 20th century recipe replaced the traditional custard with liquor-laced frangipane. Today there are also savory darioles, usually made with vegetable custards.