Glossary entry (derived from question below)
French term or phrase:
broyage
English translation:
finely ground almonds
Added to glossary by
GillW (MCIL)
Mar 15, 2011 13:25
13 yrs ago
2 viewers *
French term
broyage
French to English
Other
Cooking / Culinary
Ingredients
in a list of ingredients for making various desserts
Proposed translations
(English)
4 +1 | finely ground almonds | Noni Gilbert Riley |
4 +1 | ground nuts | naominorberg (X) |
Proposed translations
+1
2 hrs
Selected
finely ground almonds
On consideration! This is for "broyage PUR"
First I saw this pic: http://www.dvfoods.be/fr/decoratie/broyage-pur
and then I looked at this recipe, where the only option is for broyage to be almonds!
"BISCUITS AUX AMANDES
INGRÉDIENTS
Farine : 180 g
Œufs : 500 g
Sucre : 250 g
Broyage PUR : 210 g"
http://www.corman.be/code/page.cfm?id_page=628
First I saw this pic: http://www.dvfoods.be/fr/decoratie/broyage-pur
and then I looked at this recipe, where the only option is for broyage to be almonds!
"BISCUITS AUX AMANDES
INGRÉDIENTS
Farine : 180 g
Œufs : 500 g
Sucre : 250 g
Broyage PUR : 210 g"
http://www.corman.be/code/page.cfm?id_page=628
Peer comment(s):
neutral |
Tony M
: But that would be 'amandes en poudre', I feel sure if it was specifically almonds, they would have said so. / Indeed, yes — though it seems odd that this term was found in an NL document, rather than a FR one
1 hr
|
Good point Tony - although Rachel's finding of previous Proz entry suggests it may indeed involve almonds.
|
|
agree |
Jocelyne Cuenin
4 hrs
|
Thank you - and for your explanation in the discussion section.
|
4 KudoZ points awarded for this answer.
Comment: "I have chosen this rather than ground nuts. I think it is a coarse mix (i.e. roughly ground) almonds"
+1
8 mins
ground nuts
I believe a broyage is a kind of dessert with ground nuts in it, so if the word is appearing in a list of ingredients, I would assume it's being used to designate the ground nuts.
Discussion
(voir avantages et aspect physique)
Maintenant, je ne sais toujours pas si les Belges pensent seulement aux amandes quand ils pensent broyage !
Mais je crois bien que oui :
Si vous regardez sur le même site la recette Mousse au chocolat: Las Vegas (Dacquoise avec mousse au chocolat), vous verrez qu'on y fait une dacquoise au noisettes avec de broyage pur (dit Amanda) et aussi avec des noisettes dites broyées.
Autrement, il y a sous ce lien des recettes de pâtissiers belges (d'après leur nom) qui ont fait un très beau livre et où le broyage semble être du broyage d'amandes.
http://books.google.be/books?id=MhbMtUR4918C&pg=PA156&lpg=PA... (page 56, pâte de Linz)
Regardez la page 108, recette de frangipane , broyage 100 % = poudre amandes (mais enfin, pour la frangipane, c'est normal)
Crème chocolat • 2 dl de lait • 50 g de sucre • 8 g de maïzena • 40 g
de chocolat Alto El Sol • 10 g de cacao pur • 75 g de crème non battue
- Crumble cannelle • 25 g de farine • 25 g de broyage pur • 25 g de
sucre de canne • 25 g de sucre cassonade • 50 g de beurre mou • 1 g
de cannelle moulue - Dentelle Sucre • Isomalt cuit au four