Dariole molds are small metal cups used for individual portions of food, including desserts like creme caramel and madeleines, as well as savory dishes like mousselines and rice pilaf. They are versatile and can be used for both refrigerated and oven-cooked foods. Anodized aluminum is a common material for dariole molds.
A dariole mold is both a cooking mold and the food cooked and served in it. The word dariole comes from the old French word meaning a small filled pastry. Today, Darioles don’t necessarily contain dough and can be filled with a variety of foods such as fish, pudding, vegetables, or pies.
A dariole mold looks like a small metal cup. Its shape is cylindrical with a slight taper and it may or may not have a lip around the top. Anodized aluminum is often used for dariole molds as this metal is said to help the food rise easily and brown evenly. Dariole vary in size, but are always quite small as they are meant for individual portions of food.
A dariole mold can be used for individual portions of mashed potatoes or rice pilaf. Dariole molds are very versatile because they can serve both refrigerated and oven-cooked foods. For example, you can make individual jelly molds and chilled or hot appetizers with dariole molds. You can also use them to prepare different desserts such as steamed sponge cake, fish and vegetable mousse or mousseline.
Mousselines are French appetizers that often use cream and egg whites mixed with fish or vegetable puree. They can be served hot or cold, which matches the versatility of the dariole mould. When hot, the mousselines can have a savory sauce and when cold, they can be drizzled with salad dressing. Whitefish, spinach, and lemon juice are some of the common ingredients found in mousselines.
Dariole molds are used to prepare many classic desserts. For example, the dariole mould, which is also called “baba mould” or “matfer mould”, is strongly associated with Polish sweet babas such as rhum. This dessert is known as the Polish Baba cake and the individual cakes are made with yeast and butter dough. The filling is usually rum and raisins.
Madeleines are cookie-like cakes and are made with a dariole mold. It is said that madeleines were originally a secret recipe from Louis XV’s father-in-law and there are many different variations of madeleines. They are basically made from a batter of eggs, sugar, butter, flour, salt and vanilla with lemon peel usually added. Madeleines often have a dusting of icing sugar on top. Castle pudding, a classic British dessert, is baked in a dariole mold and can feature jam inside or feature vanilla cake with honey and whipped cream served on top.
Creme caramel is a classic French dessert molded in a dariole mold. The caramel custard is cooked and then cooled and unmold. It usually includes basic ingredients such as sugar, cream, milk and eggs. Bouchons are kind of a cross between a drier brownie and a muffin. These cork-shaped French delicacies are baked in dariole molds and often include good-quality chocolate chips in a chocolate batter made with bittersweet chocolate and cocoa powder.
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