Classic French culinary term, with etymological roots in a small medieval custard pie or tartlet, for a little cup- or flowerpot-shaped mould; or, the castle pudding, chocolate fondant or English madeleine cooked within it
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Related clues
- A flowerpot-shaped mini pudding basin forming part of a French chef or patisserie's batterie de cuisine, with a brioche tin, cannelé mould, madeleine pan, ramekin, soufflé dish etc
- Pudding mould used for chocolate fondant, English madeleine or puff pastry filled with almond cream
- Small cup-shaped mould used for making savoury or sweet dishes
- Small cup-shaped mould used for making individual sweet or savoury dishes
- Frustum-shaped culinary mold
Possible answers
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