broyage

21:01 Mar 15, 2011 

le broyage pur est sans sucre et la poudre est fine selon le site ci-dessous qui vend du broyage pur d'amandes. http://fr.puratos.be/products_solutions/patisserie/almond_ba...
(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)

20:08 Mar 15, 2011 

I think 1/1 would be 50% sugar and 50% ground almonds, wouldn't it? cf. http://www.patisserie.be/patisserie-fr/griottine-la?lang=fr

17:59 Mar 15, 2011 

for crumble topping, using ground almonds, and I can promise you it is delish!

17:45 Mar 15, 2011 

The basic mix is flour sugar and butter - but these are already accounted for in the ingredients.

17:43 Mar 15, 2011 

maybe the expression just implies anything the cook/recipe maker wants to use for their crumble. Maybe it is just used in a general way. eg. crumbs.

17:41 Mar 15, 2011 

This is what Tony was remembering then! So would 1/1 be the equivalent of pur?

17:25 Mar 15, 2011 

the Reference entry at bottom of the page: http://www.proz.com/kudoz/french_to_english/cooking_culinary...

16:26 Mar 15, 2011 

Sounds lovely. But I have had croustade made with mushrooms which was covered in chopped nuts that ended up roasted. Sounds similar but with sugar.

16:24 Mar 15, 2011 

Seem to remember you claimed a sweet tooth! Time to try it out - the colleague who routinely puts ground almonds into her crumbles is sitting right besides me and suggests you can try out all sorts of alternatives (oats, cornflakes) depending on what is in your store cupboard but warns you not to try quinoa! LOL. But almonds are reasonably standard mixed into the crumble mix. Googling crumble mix almonds produces plenty of appetizing results...

15:59 Mar 15, 2011 

I've never eaten a crumble with ground nuts on top. This one sounds nice.

15:53 Mar 15, 2011 

Various things can be ground to product a broyage, such as sugar, nuts of different types, and coffee. The key is the "pur" and the fact that we are making a crumble. Ground nuts are not a standard ingredient in crumbles, but all the other ingredients are already there, so what else could it be?! And for the pur, I'd suggest 100% ground nuts, to mean that there is no other added (cheaper) ingredient.

14:22 Mar 15, 2011 

Which dessert is this he recipe for exactly?

13:42 Mar 15, 2011 

I have a feeling we had this term — and much discussion about it — not all that long ago. Did you try a term search (or external serach via Google)? I hope you can find it, otherwise it means I'm losing my marbles!

13:39 Mar 15, 2011 

the other ingredients are:
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

13:36 Mar 15, 2011 

Could you please give us an idea of what other ingredients are involved? The "broyage" should be a ground up product of some kind, but there are a numbers of things that can be ground for making desserts.

13:35 Mar 15, 2011 

If ground nuts have been added to the meringue, the mixture is then known as ~ depending on the recipe’s origin and the type of filling(s) used ~ success, progress, japonais, grillage, broyage, dacquoise, or russe. These delicious types of meringue range from very crisp to very chewy, depending on the proportion of nuts, sugar, and egg whites used, as well as how they are baked."