Dariole facts for kids
| Course | Dessert |
|---|---|
| Place of origin | France |
| Region or state | Provence |
| Main ingredients | Puff pastry, egg custard |
| Variations | Liquor-laced frangipane |
A Dariole is a French word that means two things! First, it's a small, cone-shaped cooking mold. Second, it's the yummy dessert that is baked in this mold.
The classic dariole dessert is a sweet treat made with light, flaky Puff pastry filled with a creamy egg custard. Sometimes, instead of custard, it's filled with a special almond cream called frangipane, which might even have a little bit of liquor in it for flavor.
Today, you can also find savory darioles. These are usually made with vegetable custards. Long ago, in the Middle Ages, darioles were very popular. Back then, they could be sweet or savory, and sometimes even had fruit, cheese, or fish baked inside the pastry!
History of the Dariole Dessert
Darioles have a long and interesting history! We know they were served at weddings in the 1300s, according to an old French household book called Le Ménagier de Paris.
Over time, the dessert changed. In the 1400s, there was a large Italian tart called dariola. By the 1700s, the dariole had become the small, fluted (meaning it had pretty ridges on the sides) custard tart we know today.
In the late 1800s, chefs started making the custard even more special. They added flavors like citron (a type of citrus fruit), orange flower water, and vanilla sugar. Later, a famous French cookbook, Larousse gastronomique, suggested filling the pastry with liquor-laced frangipane instead of the traditional custard.
