Recipes > Desserts > Darioles a la Vanille

Darioles a la Vanille

Sweet entremets.


  • 1/2 pint of milk
  • 1/2 pint of cream
  • 2 ounces of flour
  • 3 ounces of pounded sugar
  • 6 eggs
  • 2 ounces of butter
  • puff-paste
  • flavouring of essence of vanilla


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.

Time: 25 to 35 minutes.

Sufficient to fill 6 or 7 dariole-moulds.

Seasonable at any time.


Print recipe/article only


The Book of Household Management (1861).

comments powered by Disqus