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pâtes jaunes

English translation: yellow dough

09:17 Oct 12, 2011
French to English translations [PRO]
Food & Drink / baking
French term or phrase: pâtes jaunes
I'm assuming this has nothing to do with pasta, as it's a technical data sheet for whipped butter! And also unrelated to the KOG entry for pâte jaune (dough with egg yolk) (http://www.proz.com/kudoz/french_to_english/food_dairy/52271... There are various examples shown here http://www.patissepf.ea26.com/pates-jaunes_2332701.html and here http://www.supergroup.fr/Catalogue/catProductList.aspx?idCat... - seem to be madeleine/muffin-type cakes. Is there a generic term for these? I wonder if 'bakery products' would cover it, though that would seem to include the other items mentioned too.

UTILISATION - PROPRIETES
Adaptée à la réalisation de **pâtes jaunes**, quatre quarts, pâtisseries - brioches, etc
Ce produit colore les pâtes
Ne graine pas
MoiraB
France
Local time: 08:30
English translation:yellow dough
Explanation:
It means dough used for making various bakery products that is yellow because of the butter in it (it might or might not also contain eggs) — it could be a sponge batter, but it might equally well be pastry for a pie!

The term 'yellow dough' does appear quite a lot, but in most (relevant!) instances I found, it was about deliberately colouring the dough (with saffron, colouring, etc.) or its being coloured because of some other ingredient, like the use of maize flour.

AFAIK, we don't have the same sort of generic term for this in EN, though I stand to be corrected!

You might just go for 'buttery doughs and batters', sidestepping the issue of the colour, which of course would be the fairly obvious implication...


'Quatre-quarts' is of course the traditional 4-4-4-4 sponge, using equal quantities (in oz.) of sugar, butter, flour, and eggs (wt) Always comes out nice and yellow!

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Note added at 2 jours2 heures (2011-10-14 12:02:49 GMT)
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I have to say I also rather like Rachel's idea of 'enriched', maybe one could say 'butter-enriched...' or 'rich butter...'?

This concentrated butter is used a lot in professional catering, to make sure the taste is really buttery, and that the colour is really yellow (even when no eggs are involved).
Selected response from:

Tony M
France
Local time: 08:30
Grading comment
Can't find any confirmation that this is the trade term used, but it's self-explanatory, I suppose. Butter-enriched dough may be another option, as enriched doughs are apparently defined as containing fat, whether in the form of butter, milk, oil or eggs. Thanks, everyone.
2 KudoZ points were awarded for this answer



Summary of answers provided
3 +1sponge cakes
Nora Mahony
3Madeleines et muffins
Benjamin Hall
2yellow pastry
mimi 254
1yellow dough
Tony M


Discussion entries: 2





  

Answers


11 mins   confidence: Answerer confidence 3/5Answerer confidence 3/5 peer agreement (net): +1
sponge cakes


Explanation:
This would do as a catch-all term for light, pale yellow cakes in different forms – many recipes use a basic recipe for what Americans call 'yellow cake', which is just a yolk-heavy sponge recipe. (I don't think it's unrelated to the existing entry for dough, but you need a name for the finished products that use that dough.)


    Reference: http://en.wikipedia.org/wiki/Madeleine_(cake)
Nora Mahony
Ireland
Local time: 07:30
Native speaker of: Native in EnglishEnglish
PRO pts in category: 8

Peer comments on this answer (and responses from the answerer)
agree  Claire Cox: maybe rich sponge cakes?
1 min
disagree  Tony M: I think that would be at odds with the intention here, which is buttery yellow — you can get a fatless sponge that can be yellow because of egg yolks or colouring. A more general, technical term is needed here.
3 mins
agree  Jocelyne Cuenin: "pâte jaune" relève plutôt du marketing international. Je suis pour yellow cakes : voir recette de madeleines avec yellow cake mix http://www.foodnetwork.com/recipes/giada-de-laurentiis/honey...
31 mins
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23 mins   confidence: Answerer confidence 3/5Answerer confidence 3/5
Madeleines et muffins


Explanation:
Since it's for a section of that website that offers medeleines and muffins. There are different types of madeleines. Hope this helps.

Benjamin Hall
France
Local time: 08:30
Native speaker of: Native in FrenchFrench, Native in EnglishEnglish
Notes to answerer
Asker: The links I gave are purely by way of example and have nothing to do with my text, which is a 'fiche technique', as I mentioned.


Peer comments on this answer (and responses from the answerer)
neutral  Tony M: Again, I think a more generic term is needed here, for the type of dough, rather than what it is used for.
3 mins
neutral  Lara Barnett: The text is not describing these items, but the mixture used in them.
9 hrs
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24 mins   confidence: Answerer confidence 2/5Answerer confidence 2/5
yellow pastry


Explanation:
-

--------------------------------------------------
Note added at 27 mins (2011-10-12 09:45:36 GMT)
--------------------------------------------------

www.thepastryaffair.com/blog/.../chocolate-frosted-yellow-c...

kaleidoscope.cultural-china.com/en/133K5973K11802.html

mimi 254
Local time: 07:30
Native speaker of: Native in EnglishEnglish, Native in FrenchFrench
PRO pts in category: 12

Peer comments on this answer (and responses from the answerer)
neutral  Tony M: The problem is it could be both pastry AND cake dough / batter
10 mins
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2 days 2 hrs   confidence: Answerer confidence 1/5Answerer confidence 1/5
pâte jaune
yellow dough


Explanation:
It means dough used for making various bakery products that is yellow because of the butter in it (it might or might not also contain eggs) — it could be a sponge batter, but it might equally well be pastry for a pie!

The term 'yellow dough' does appear quite a lot, but in most (relevant!) instances I found, it was about deliberately colouring the dough (with saffron, colouring, etc.) or its being coloured because of some other ingredient, like the use of maize flour.

AFAIK, we don't have the same sort of generic term for this in EN, though I stand to be corrected!

You might just go for 'buttery doughs and batters', sidestepping the issue of the colour, which of course would be the fairly obvious implication...


'Quatre-quarts' is of course the traditional 4-4-4-4 sponge, using equal quantities (in oz.) of sugar, butter, flour, and eggs (wt) Always comes out nice and yellow!

--------------------------------------------------
Note added at 2 jours2 heures (2011-10-14 12:02:49 GMT)
--------------------------------------------------

I have to say I also rather like Rachel's idea of 'enriched', maybe one could say 'butter-enriched...' or 'rich butter...'?

This concentrated butter is used a lot in professional catering, to make sure the taste is really buttery, and that the colour is really yellow (even when no eggs are involved).

Tony M
France
Local time: 08:30
Works in field
Native speaker of: Native in EnglishEnglish
PRO pts in category: 179
Grading comment
Can't find any confirmation that this is the trade term used, but it's self-explanatory, I suppose. Butter-enriched dough may be another option, as enriched doughs are apparently defined as containing fat, whether in the form of butter, milk, oil or eggs. Thanks, everyone.
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