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^ 2018, JMS Books (translator), New Larousse Gastronomique, Hachette (Octopus), unnumbered page: DARIOLE A small deep mould with sloping sides, or the preparation cooked in such a mould. Dariole moulds are used to make small pastries, cheese flans, individual babas, set custards or flans, small cakes, rice puddings and vegetable pasties. They are sometimes referred to as castle tins or moulds. The original dariole, mentioned by Rabelais, was a small pastry case filled with frangipane; its name is derived from an Old Provençal word daurar (to brown, to golden), referring to its crust.