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📝 Description
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🥘 Ingredients
1/2 pint of milk, 1/2 pint of cream, 2 oz. of flour, 3 oz. of pounded sugar, 6 eggs, 2 oz. of butter, puff-paste, flavouring of essence of vanilla.
👨🍳 Method
Mix the flour to a smooth batter, with the milk; stir in the cream, sugar, the eggs, which should be well whisked, and the butter, which should be beaten to a cream. Put in some essence of vanilla, drop by drop, until the mixture is well flavoured; line some dariole-moulds with puff-paste, three-parts fill them with the batter, and bake in a good oven from 25 to 35 minutes. Turn them out of the moulds on a dish, without breaking them; strew over sifted sugar, and serve. The flavouring of the darioles may be varied by substituting lemon, cinnamon, or almonds, for the vanilla.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried Mrs. Beeton's darioles this week, and I was immediately struck by the technique of lining the moulds with puff-paste. It's a charming, old-fashioned touch that adds a delightful crunch and prevents the custard from sticking. I found that the puff-paste didn't puff up as much as expected, but it still provided a lovely contrast to the smooth, vanilla-infused custard. This recipe is perfect for the vintage-curious cook looking to explore classic techniques. The result is a charming, delicate dessert that's surprisingly easy to make. I found that the vanilla essence was quite potent, so I used less than the recipe suggested. The finished darioles were a hit at our dinner party, and I'm already planning to experiment with the lemon and almond flavour variations. Next time, I'll try brushing the puff-paste with a bit of beaten egg for extra golden colour.
