Apr 16, 2013 20:51
11 yrs ago
2 viewers *
French term
United States
Your translator
Native in: English (Variant: US) 
Works in: German to English, French to English, Spanish to English
praliné à cadrer
French to English
Other
Cooking / Culinary
Fine chocolates
This is one of list of applications that this type of chocolate can be used for.
Other list items are
Whipped ganache
Mousse
Glaze / icing
Creamy
Gelée / jelly
Ice cream
Fillings
I usually translate German to English, I am interested in improving my French and would appreciate any help.
Other list items are
Whipped ganache
Mousse
Glaze / icing
Creamy
Gelée / jelly
Ice cream
Fillings
I usually translate German to English, I am interested in improving my French and would appreciate any help.
Proposed translations
(English)
| 3 +1 | praline paste for molding |
Kari Parrott
|
References
| Cadrage |
Melissa McMahon
|
Proposed translations
+1
26 days
Kari Parrott
United States
United States
Native in English
United States
MA, DipTrans, MCIL, Chartered Linguist
Native in: English (Variant: US)
Works in: Italian to English, French to English
Related KudoZ points
:
4
Selected
praline paste for molding
I think its a praline paste that is poured into a candy mold.
This glossary may be of help:
http://www.thenibble.com/reviews/main/chocolate/glossaryp.as...
This glossary may be of help:
http://www.thenibble.com/reviews/main/chocolate/glossaryp.as...
Peer comment(s):
| neutral |
Tony M
: Could be, but note that 'praliné' is usually a kind of dry-ish granular 'powder', while the 'paste' variety has a different name / 'Praline paste' is sometimes called 'praliné' for short; but other kinds of 'praliné' exist too.
3 hrs
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This is the definition from the link I provided: "Praline paste, also called praliné (prah-lee-NAY) is a ground nut paste generally made from almonds or hazelnuts and sugar." It could also be left in French (praliné).
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| agree |
PB Trans
: I would suggest "praline paste for framing" http://expression-chocolat.blogspot.co.uk/2011/06/praline-sp... http://www.bbc.co.uk/food/recipes/chocolatedelice_93624
8 days
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4 KudoZ points awarded for this answer.
Comment: "thank you very much"
Reference comments
3 hrs
Melissa McMahon
Australia
Australia
Native in English
Specializes in field
Australia
Related KudoZ points
:
35
Reference:
Cadrage
This seems to be a process where chocolate, or chocolate mixture, is spread out inside a frame, to be (I think) cut into squares and perhaps coated (cf. http://www.la-petite-friande.com/Cadrage).
There is a discussion here (http://tinyurl.com/c9jekkh) of making a pâte praliné with chocolate: "couler cette pâte dans un cadre et de la découper une fois refroidie pour la tremper dans du chocolat tempéré"
You may have understood all this already and just need the English term - unfortunately that's what I can't find...
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Note added at 3 hrs (2013-04-17 00:39:49 GMT)
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Unless it's just frame/framing, tout bêtement: http://blogquat.blogspot.com.au/2010/06/world-pastry-forum-d...
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Note added at 3 hrs (2013-04-17 00:44:01 GMT)
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"ganache frame" (rather than chocolate frame) seems to be what the piece of equipment is called in English.
I think your phrase could be rendered as: "praliné ganache filling for framing"
There is a discussion here (http://tinyurl.com/c9jekkh) of making a pâte praliné with chocolate: "couler cette pâte dans un cadre et de la découper une fois refroidie pour la tremper dans du chocolat tempéré"
You may have understood all this already and just need the English term - unfortunately that's what I can't find...
--------------------------------------------------
Note added at 3 hrs (2013-04-17 00:39:49 GMT)
--------------------------------------------------
Unless it's just frame/framing, tout bêtement: http://blogquat.blogspot.com.au/2010/06/world-pastry-forum-d...
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Note added at 3 hrs (2013-04-17 00:44:01 GMT)
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"ganache frame" (rather than chocolate frame) seems to be what the piece of equipment is called in English.
I think your phrase could be rendered as: "praliné ganache filling for framing"
Peer comments on this reference comment:
| neutral |
Tony M
: Your points are fine, but I can't agree with your last suggestion, where you add 'ganache' unnecessarily, thereby distorting the meaning
6 hrs
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Discussion
The first item in the English list should be Creamy glaze / icing according to the customer.
What are you making of all those 'intérieur'-s? And are they in fact associated with what immediately follows them? Please could you try and re-post just those lines without the spurious line breaks, so we can see exactly what goes with what... I have my own ideas, but would be happier to be sure.
BTW, I strongly doubt that the FR noun 'crémeux' can be satisfactorily translated by the adjective 'creamy' in EN as you propose.
Ganache montée
Mousse
Intérieur
praliné à
cadrer
Glaçage
Crémeux
Gelée
Glace
Intérieur
BBC
moulés
Chantilly
Mousse
glacée
Sauce