Dariole mould or Baba mould will give this shape of a mushroom to Baba or a slightly flared cone to Dariole.
Dariole mould or Baba mould
Dariole is a puff pastry garnished with mousse or cream. It is also the name of the mould in which we bake Darioles. It is a small high and slightly flared mould. Using Dariole mould, you can try many recipes, from the classic Dariole to flan or soufflés.
Baba has a somewhat older history. Of Polish origin, it closely resembles Kougelhopf. In 18th century, the King of Poland, exiled in France, was tired of eating Kougelhopf which he found too dry. He requested the cake to be drizzled with wine.
Later, the Parisian pastry chef, Nicolas Stohrer replaced the wine with rum, hence its name of Rum Baba which is prepared in a Baba mould.
Dariole mould, flared mould for salty or sweet dishes
Dariole mould and Baba mould is an individual mould, high and slightly flared. It gives the Rum Baba its mushroom shape. A versatile for Dariole, Baba, flan, mousse, soufflé or rice cake.
MeilleurduChef.com offers a selection of Dariole moulds and Rum Baba moulds to fulfil all your desires.
Thanks to the collaboration with Matfer, MeilleurduChef.com offers Exoglass® round Dariole or Babas moulds, which ensures uniform colouring of your dishes. Made of composite material, Exoglass® is suitable for all uses, for sweet or savoury dishes, in the freezer as well as in the oven.
Remember that the Baba dough is a leavened dough so do not overfill your moulds.