Dariole refers to a mold used to make various types of sweet and savory delicacies, including pastries, custards, and mashed potatoes. The term comes from the old French verb dorer, meaning “cover in gold.” The molds can be substituted for ramekins and are similarly priced.
A dariole can refer to different culinary delicacies or a special mold called a dariole mold used to make dariole of different types. The term dariole comes from the old French verb dorer. This translates to “cover in gold,” which suggests the initial use of the term. The original dariole probably referred to a pastry, probably a type of flaky pastry baked into the shape of a cup, so that the outside was browned. The cup of dough probably predates the molds which made cooking these little delicacies that much easier.
If you go to a bakery in France, you might find sweet darioles, which are made of flaky pastry baked in a dariole mold and then filled with custard or almond cream. Instead, other pastry creams can be used, and there are also a variety of savory types. The sweeter variety may also be sold under various names; cream of horns is a popular alternative name in English-speaking countries. Other common uses of these molds include substituting them in place of ramekins for baking castle pudding, or using them to create individual rum babas.
There are many variations on the dariole that aren’t sweet and don’t have an outer pastry crust. Timbales, various egg custards flavored with herbs, cheese or onions, can be baked in molds and then made into impressive little delicacies. You can even make quiche darioles. Other desserts that may be called darioles are pies, where the pie batter is simply baked in the molds, and various puddings such as cream or Italian flan. Alternatively, the molds can be used in the fridge or freezer to set mousses or even jams.
A classic French use of molds is the production of Dariole de Pommes de Terre aux Légume, which creates individual, pleasingly cylindrical mounds of mashed potatoes. Basically, if you don’t have these stencils, you can substitute the stencils or vice versa. The dariole mold will give you a slightly taller and narrower shape than a ramekin. Some cooks prefer one over the other, and both molds are similarly priced.
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