dariole
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English[edit]
Etymology[edit]
From French dariole, from Old Occitan daurar (“to brown”)[1]
Noun[edit]
dariole (plural darioles)
- (desserts) A dessert consisting of puff pastry filled with almond cream, baked in an oven.
- (cooking) A mould, in the shape of a truncated cone (frustum of a cone), in which the dessert is cooked.
Translations[edit]
type of dessert
type of mould
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References[edit]
- ^ 2018, JMS Books (translator), New Larousse Gastronomique, Hachette (Octopus), unnumbered page:
DARIOLE A small deep mould with sloping sides, or the preparation cooked in such a mould. Dariole moulds are used to make small pastries, cheese flans, individual babas, set custards or flans, small cakes, rice puddings and vegetable pasties. They are sometimes referred to as castle tins or moulds.
The original dariole, mentioned by Rabelais, was a small pastry case filled with frangipane; its name is derived from an Old Provençal word daurar (to brown, to golden), referring to its crust.
Anagrams[edit]
French[edit]
Etymology[edit]
(This etymology is missing or incomplete. Please add to it, or discuss it at the Etymology scriptorium.)
Pronunciation[edit]
Noun[edit]
dariole f (plural darioles)
Further reading[edit]
- “dariole”, in Trésor de la langue française informatisé [Digitized Treasury of the French Language], 2012.