Dariole is a

French French may refer to: * Something of, from, or related to France ** French language, which originated in France ** French people, a nation and ethnic group ** French cuisine, cooking traditions and practices Arts and media * The French (band), ...

term for a small culinary mold in the shape of a truncated

cone In geometry, a cone is a three-dimensional figure that tapers smoothly from a flat base (typically a circle) to a point not contained in the base, called the '' apex'' or '' vertex''. A cone is formed by a set of line segments, half-lines ...

. The word also refers to the

dessert Dessert is a course (food), course that concludes a meal; the course consists of sweet foods, such as cake, biscuit, ice cream, and possibly a beverage, such as dessert wine or liqueur. Some cultures sweeten foods that are more commonly umami, ...

that is baked in the mold. Classically, the dessert is an egg-custard filled puff pastry. In the

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

they sometimes included fruit,

cheese Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk (usually the milk of cows, buffalo, goats or sheep). During prod ...

, bone marrow or fish inside the pastry. An early 20th century recipe replaced the traditional custard with liquor-laced

frangipane Frangipane ( ) is a sweet almond-flavoured custard, typical in French pastry, 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 coo ...

. Today there are also savory darioles, usually made with vegetable

custard Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with Eggs as food, egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in con ...

History

According to the fourteenth-century household book, '' Le Ménagier de Paris'', which does not 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 provençal 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 with ...

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 Peel (fruit), rind. It is said to resemble a 'huge, rough lemon'. It is one of the Citrus taxonomy#Citrons, original citrus fruits from which al ...

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