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1. A small cooking mold.
2. A dish, as of vegetables, fish, custard, or pastry, that is cooked and served in a small mold.

[Middle English dariol, from Old French dariole, a small, filled pastry, probably alteration of Picard and Walloon *doriole, ultimately from feminine diminutive of doré, a kind of pastry (compare modern Walloon doraie, a kind of attractively browned pastry or flan), from past participle of dorer, to gild, glaze with butter or egg; see dory2.]


1. (Cookery) Also called: dariole mould a small cup-shaped mould used for making individual sweet or savoury dishes
2. (Cookery) a dish prepared in such a mould
[C14: from Old French]
References in periodicals archive ?
Preheat oven to 180degC and grease eight dariole moulds and then dust with a mixture of icing sugar and ground ginger.
Taste syrup and add more sugar if required PRESENTATION * Dip dariole moulds into hot water briefly, turn over and tip pannacotta into bowl.
Add 2 more tablespoons of water, and carefully give it a shake, then pour into 4 metal dariole moulds.
Easy to use and of consistently high quality, the premix is blended with 300g of chocolate shavings, butter and water, then stirred for one minute before placing in dariole moulds and individual pots.
Lightly grease six dariole moulds or ramekins with butter and dust lightly with cocoa.
Gently whisk mixture again to spread the vanilla seeds evenly through the mixture and pour mix into four dariole moulds (ramekins or even tea cups will do).
To cook the fondants you will need ramekins, dariole moulds or small tin-foil pudding moulds.