dariole

English

Etymology

From French dariole, from Old Occitan daurar (“to brown”)[1]

Noun

dariole (plural darioles)

  1. (desserts) A dessert consisting of puff pastry filled with almond cream, baked in an oven.
  2. (cooking) A mould, in the shape of a truncated cone (frustum of a cone), in which the dessert is cooked.

Translations

References
  1. 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

French

Etymology

(This etymology is missing or incomplete. Please add to it, or discuss it at the Etymology scriptorium.)

Pronunciation
  • IPA(key): /da.ʁjɔl/
  • Audio(file)

Noun

dariole f (plural darioles)

  1. dariole

Further reading
This article is issued from Wiktionary. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.