Recipes > Desserts > Darioles la vanille

Darioles la vanille


  • puff paste
  • 1 tablespoonful flour
  • 1 tablespoonful cornstarch
  • 1 1/2 cups milk or cream
  • 1 whole egg, the yolks of 3
  • 2 tablespoonfuls sugar
  • 1 teaspoonful vanilla extract
  • 6 macaroons


Line 10 small patty forms with puff paste which has been rolled out 10 times; mix the flour and cornstarch with the milk or cream and add the egg, yolks, sugar and vanilla extract; when this is well mixed press it through a sieve and add the macaroons broken into small pieces; 20 minutes before serving fill the forms 3/4 full with this cream and bake in a hot oven; as soon as the cream is firm draw them to front of oven and dust with sugar; let them remain a minute longer in oven; then remove, take them out of the form and serve at once on a napkin. Grated orange peel may be substituted for vanilla, lemon or almond flavor.


Desserts and Salads (1920).


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