Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Dariole along with all the Dariole containing recipes presented on this site, with 2 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Dariole recipes added to this site.

These recipes, all contain Dariole as a major wild food ingredient.

Dariole moulds, also known as madeleine tins are small steep-sided metal moulds (usually steel or aluminium) about 8cm in height that are conic sections (ie the sides are flared and narrower at the bottom than the top).

It's used for individual servings of all kinds of sweet or savoury dishes including pastries, mousses, jellies, timbales or portions of rice or potatoes. Castle pudding is a classic dessert that's always made in a dariole mould.