This question was closed without grading. Reason: Answer found elsewhere
Feb 5 15:13
3 mos ago
41 viewers *
French term
France
Fashion, tourism: the spirit of the word
Native in: English 
Works in: French to English
chablonner
French to English
Other
Food & Drink
sweet/chocolate making
I am translating small scale industrial recipes for coated/enrobed sweets and chocolates (i.e., for professionals, not home cooks) I know "chablonner" would usually mean "cover with a thin layer of chocolate" but cannot see how that would apply in this recipe where the instructions are:
4. Placer le cadre à 4 °C, 5 à 10 min, et laisser cristalliser à 16 °C.
5. Cristallisation 24 à 36.
6. Chablonner, découper, puis séparer les cubes
There is no melted chocolate included in the list of ingredients for this part of the recipe and the cubes will be coated in a separate process.
4. Placer le cadre à 4 °C, 5 à 10 min, et laisser cristalliser à 16 °C.
5. Cristallisation 24 à 36.
6. Chablonner, découper, puis séparer les cubes
There is no melted chocolate included in the list of ingredients for this part of the recipe and the cubes will be coated in a separate process.
Proposed translations
(English)
| 3 | coat with pastry brush |
liz askew
|
| 1 | put the template / guide |
Andrzej Ziomek
|
References
| see |
liz askew
|
| Chablonner |
Anna Cartmell Done
|
Proposed translations
37 mins
coat with pastry brush
..
Note from asker:
| I ended up going back to the client who confirmed the customary translation of 'spread a thin coat of tempered chocolate' was the correct one here, despite the lack of tempered chocolate in the recipe list |
5 days
Andrzej Ziomek
Poland
Poland
Works in field
Poland
Jack of all trades Master of translation
Native in: Polish
Works in: English to Polish, Polish to English
put the template / guide
stencil (?)
--------------------------------------------------
Note added at 5 days (2024-02-11 13:59:18 GMT)
--------------------------------------------------
mark (?)
--------------------------------------------------
Note added at 5 days (2024-02-11 13:59:18 GMT)
--------------------------------------------------
mark (?)
Note from asker:
| I agree this is also a possibility but I ended up going back to the client who confirmed the customary translation of 'spread a thin coat of tempered chocolate' was the correct one here, despite the lack of tempered chocolate in the recipe list |
| although fyi in chocolate/sweet making in a frame, a pastry brush is not required, the spread can be done with a metal rule |
Reference comments
34 mins
Reference:
see
Chablonner : enduire au pinceau la surface d’un biscuit ou d’une génoise d’une couche de chocolat fondu pour le raffermir et dans le but d’éviter au biscuit de se casser. La couche de chocolat refroidi fait carapace.
--------------------------------------------------
Note added at 35 minutos (2024-02-05 15:48:18 GMT)
--------------------------------------------------
https://www.mercotte.fr/lexique/termes-culinaires/
--------------------------------------------------
Note added at 38 minutos (2024-02-05 15:51:53 GMT)
--------------------------------------------------
Chablonnage (sealing pastry with chocolate) - cooking-ez.com
cooking-ez.com
https://cooking-ez.com › chablonner
When it is completely liquid, use a brush to apply a thin layer in the bottom of the pastry case. Put in the fridge to set. Then fill your tart as usual. See ...
--------------------------------------------------
Note added at 39 minutos (2024-02-05 15:52:41 GMT)
--------------------------------------------------
Chablonnage (sealing pastry with chocolate)
Chablonnage is a French pâtisserie term which means sealing the inside of a pastry tart case with a thin coating of melted white or dark chocolate, normally applied with a brush. After cooling, the chocolate hardens to form a fine, moisture-proof layer. The chocolate prevents the tart filling (which may be a fairly liquid cream or juicy fruit) soaking into the bottom. The pastry will then stay crisp longer.
Example: "Apply a chablonnage to the tart case"
or
apply a chablonnage
--------------------------------------------------
Note added at 35 minutos (2024-02-05 15:48:18 GMT)
--------------------------------------------------
https://www.mercotte.fr/lexique/termes-culinaires/
--------------------------------------------------
Note added at 38 minutos (2024-02-05 15:51:53 GMT)
--------------------------------------------------
Chablonnage (sealing pastry with chocolate) - cooking-ez.com
cooking-ez.com
https://cooking-ez.com › chablonner
When it is completely liquid, use a brush to apply a thin layer in the bottom of the pastry case. Put in the fridge to set. Then fill your tart as usual. See ...
--------------------------------------------------
Note added at 39 minutos (2024-02-05 15:52:41 GMT)
--------------------------------------------------
Chablonnage (sealing pastry with chocolate)
Chablonnage is a French pâtisserie term which means sealing the inside of a pastry tart case with a thin coating of melted white or dark chocolate, normally applied with a brush. After cooling, the chocolate hardens to form a fine, moisture-proof layer. The chocolate prevents the tart filling (which may be a fairly liquid cream or juicy fruit) soaking into the bottom. The pastry will then stay crisp longer.
Example: "Apply a chablonnage to the tart case"
or
apply a chablonnage
48 mins
Anna Cartmell Done
United Kingdom
United Kingdom
Native in English
Works in field
United Kingdom
SPA/FRENG Translator
Native in: English
Works in: French to English, Spanish to English, Italian to English, and 3 more.
Reference:
Chablonner
To spread a very thin layer/create a protective shell for imbibing or from sticking to a plate (usually using chocolate).
Another idea, apologies if this is confusing, but I found that 'chablon' is the Swiss French word for mold/stencil in case this might fit with context. Hope this helps a little!
Another idea, apologies if this is confusing, but I found that 'chablon' is the Swiss French word for mold/stencil in case this might fit with context. Hope this helps a little!
Something went wrong...