Darioles
From The spirit of cookery, 1895
Darioles are simpler than fanchonettes, lacking meringue paste garnish.
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 263. The excerpt below is the record exactly as published.
Darioles belong to the patisserie d’entremets ; they are little shallow cups of puff paste filled with a compound cream or custard
Cook this with the app: pantry check, scaling, and the assistant.