Glossary entry (derived from question below)
French term or phrase:
beurre en pommade ferme
English translation:
slightly softened
Added to glossary by
Mark Nathan
Jan 4, 2007 11:56
17 yrs ago
7 viewers *
French term
beurre en pommade ferme
French to English
Other
Cooking / Culinary
cooking terminology
This term is in the list of ingredients for a Paris-Brest. I understand beurre en pommade to be softened butter, but cannot understand the adjective ferme which is attached to it, and have no idea how to translate it. Does anybody else have any ideas?
Merci d'avance
Merci d'avance
Proposed translations
(English)
| 4 +5 | slightly softened |
Mark Nathan
|
| 3 +3 | see explanation |
frenchloki (X)
|
| 4 | slightly softened butter |
B D Finch
|
| 4 | butter softened and worked into a stiff paste |
chaplin
|
| 3 | whipped butter |
Fiorsam
|
Proposed translations
+5
18 mins
Selected
slightly softened
You don't want it too soft because you have to beat in other ingredients.
I have one recipe that helpfully suggests that it should be as soft as a cyclist's thigh...
--------------------------------------------------
Note added at 58 mins (2007-01-04 12:55:31 GMT)
--------------------------------------------------
A reference, of course, to Paris-Brest being a bicycle race.
--------------------------------------------------
Note added at 4 hrs (2007-01-04 16:29:24 GMT)
--------------------------------------------------
In the recipe I have, the whipping and resulting increase in volume of the filling takes place AFTER you have added the praline and the pastry cream. So the basic ingredient is softened rather than whipped or creamed butter.
I have one recipe that helpfully suggests that it should be as soft as a cyclist's thigh...
--------------------------------------------------
Note added at 58 mins (2007-01-04 12:55:31 GMT)
--------------------------------------------------
A reference, of course, to Paris-Brest being a bicycle race.
--------------------------------------------------
Note added at 4 hrs (2007-01-04 16:29:24 GMT)
--------------------------------------------------
In the recipe I have, the whipping and resulting increase in volume of the filling takes place AFTER you have added the praline and the pastry cream. So the basic ingredient is softened rather than whipped or creamed butter.
4 KudoZ points awarded for this answer.
Comment: "Selected automatically based on peer agreement."
+3
15 mins
see explanation
I think it probably means that you beat the butter to a cream, but that it shouldn't be too soft.
--------------------------------------------------
Note added at 20 mins (2007-01-04 12:17:25 GMT)
--------------------------------------------------
...as opposed to a "pommade onctueuse", to be found in these recipes
http://www.bourgogne-recettes.com/recettes/choco1.html
So you could say "butter beaten to form a stiff cream" or something like that.
--------------------------------------------------
Note added at 20 mins (2007-01-04 12:17:25 GMT)
--------------------------------------------------
...as opposed to a "pommade onctueuse", to be found in these recipes
http://www.bourgogne-recettes.com/recettes/choco1.html
So you could say "butter beaten to form a stiff cream" or something like that.
Peer comment(s):
| agree |
danièle davout
: creamed butter
21 mins
|
|
Thanks Daniele.
|
|
| agree |
Julie Barber
: I prefer this to soften butter - which could include heating it - whereas you could do this with a fork http://www.linternaute.com/femmes/cuisine/definition/11/beur... Beurre travaillé ayant atteint la consistance d'une pommade
1 hr
|
|
Thanks Julie.
|
|
| agree |
emiledgar
2 days 8 hrs
|
|
thanks!
|
19 mins
slightly softened butter
Yes, **pommade** and **ferme** do appear to be contradictory! However, I think that the idea is that the butter is softened but has not lost its consistency as a (near) solid.
--------------------------------------------------
Note added at 21 mins (2007-01-04 12:17:34 GMT)
--------------------------------------------------
Mark N got there first.
--------------------------------------------------
Note added at 21 mins (2007-01-04 12:17:34 GMT)
--------------------------------------------------
Mark N got there first.
1 hr
whipped butter
Not 100% percent sure. But I think this is what's called in English.
2 hrs
butter softened and worked into a stiff paste
pommade does not occur by simply softening the butter, it is prepared. I hesitated between paste and cream but paste to my opinion gives the real meaning
--------------------------------------------------
Note added at 2 hrs (2007-01-04 14:52:36 GMT)
--------------------------------------------------
MIAM MIAM I love Paris-Brest! I recommend the ones from Le Meur in Quimper Market...Well I was born in Brest after all, watch out for lightning and thunder cf Tintin
--------------------------------------------------
Note added at 2 hrs (2007-01-04 14:52:36 GMT)
--------------------------------------------------
MIAM MIAM I love Paris-Brest! I recommend the ones from Le Meur in Quimper Market...Well I was born in Brest after all, watch out for lightning and thunder cf Tintin
Something went wrong...