Jan 15, 2008 08:13
16 yrs ago
2 viewers *
French term
Prompt and accurate service.
Native in: English
Works in: French to English, German to English
Tourer deux tours de 3
French to English
Other
Cooking / Culinary
Bread-making
This comes up in a recipe for making a brioche type cake. The recipe states 'Tourer deux tours de 3 et repos de 15 minutes. Repeter cette operation deux fois de plus, de telle sorte a tourer six tours de 3 au total.' Thanks for any suggestions!
Proposed translations
(English)
| 3 +7 | See explanation below... |
Tony M
|
| 3 +3 | Each rolling is called a 'turn' |
Cervin
|
Proposed translations
+7
35 mins
French term (edited):
tour(n)er deux tours de 3
Selected
See explanation below...
In my cookery book, it gives it as 'tourner' rather than 'tourer'
This is the classic way of making several kinds of pastry, usually puff, but I guess also applicable to yeast doughs.
Basically, you roll the pastry out into a rectangle, fold it in upon itself in thirds, and then turn it through 90° and repeat the exercise — that is one 'tour de 3'.
You can see that by repeating this exercise a number of times, the number of 'layers' in the pastry increases, and of course, the layers get finer — at least in the case of puff pastry. I'm not quite so sure what the effect is with a yeast dough, but clearly the layering effect will be similar.
Sorry, I don't know what the equivalent technical term is in EN; personally, I've not actually encountered one, though I feel sure one must exist.
This is the classic way of making several kinds of pastry, usually puff, but I guess also applicable to yeast doughs.
Basically, you roll the pastry out into a rectangle, fold it in upon itself in thirds, and then turn it through 90° and repeat the exercise — that is one 'tour de 3'.
You can see that by repeating this exercise a number of times, the number of 'layers' in the pastry increases, and of course, the layers get finer — at least in the case of puff pastry. I'm not quite so sure what the effect is with a yeast dough, but clearly the layering effect will be similar.
Sorry, I don't know what the equivalent technical term is in EN; personally, I've not actually encountered one, though I feel sure one must exist.
4 KudoZ points awarded for this answer.
Comment: "Many thanks for your explanation."
+3
55 mins
Each rolling is called a 'turn'
According to my old Cordon Bleu stuff on making puff pastry ( I know it's not your sort of dough-but it might be OK to use the same terms as Tony M says) 'each rolling is called a turn and puff pastry usually has 6 turns with a 15 minute rest between every two. before each turn the dough is in three (ends to middle) & the edges sealed with the side of the hand to prevent the folds shifting when the dough is rolled'
Peer comment(s):
| agree |
Mark Nathan
12 mins
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Thanks Mark
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| agree |
Tony M
: Yes, it's that 90° turn between folding-&-rolling that is the secret of good pastry!
15 mins
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Thanks Tony. I hate to admit it but I dont make my own puff pastry anymore.....hm
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| agree |
Miranda Joubioux (X)
34 mins
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Thanks Miranda
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