Why this dariole mould earns its place
Dariole moulds are the workhorse of pastry work — you need them in sets, and they need to perform. This six-pack from Matfer Bourgeat, the French specialist, uses Exopan: a professional non-stick surface tough enough for high-volume production yet slick enough that delicate pastry and mousse turn out intact.
At 70mm diameter and 70mm height, these moulds are the standard size for individual tarts, quiches, petits fours and layered desserts. That consistency means you can work predictably across your range — same fill weight, same bake time, same perfect turnout. The non-stick coating means minimal grease, fewer stuck edges, and much faster washing between batches.
Exopan is genuinely hard. It resists metal utensils, dishwashing heat cycles and the wear that comes from daily commercial use. Unlike softer non-stick surfaces, these moulds don't degrade into black specks after a season. They just work, year after year.
