Dariole is a French term meaning 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, but an early 20th century recipe replaces the traditional custard with liquor-laced frangipane.

Dariole moulds are used for a variety of individual portion-sized servings of food including puddings, sweet or savoury mousses and jellies and for portions of rice or mashed potato. Dariole moulds are also known as madeleine tins.

(nsDariole)

 

  • Diameter: 8cm
  • Height of Bowl: 
  • Weight: 133gms
  • Capacity: 2/3 Cup

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