Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

dariole a French term which migrated into English long ago but is now little used in either language. In modern usage, and in either language, it means a cooking utensil shaped like a very small flowerpot, in which flavoured custards or small savoury confections can be prepared, as well as the preparation itself.

Originally it meant a small cup-shaped flan baked in a thin pastry case. This was a popular dish in France for many centuries. In the 16th century Rabelais praised the darioles baked by a certain Guillot in Amiens, which led some later authorities to state that the dariole was invented at Amiens at that time. In fact, however, references to darioles de cresme (cream darioles) are found as early as the 14th century in Paris.