Course Dessert Place of origin France | Region or state Provence | |
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Main ingredients Puff pastry, almond cream Similar Tourtière, Canelé, Cream horn, Rum baba, Financier | ||
Chef forrest makes dariole
Dariole is a French term meaning a small, cylindrical mold. The word also refers to the dessert that is baked in the mold. Classically, the dessert is made by lining the mold with puff pastry, filling it with an almond cream and baking until golden brown. 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.
Contents
Dariole moulds equipments
References
Dariole Wikipedia(Text) CC BY-SA