What is the French term for

[Bond]

the decorations usually used on deserts where they alternate colored sauces - then draw lines through it to create an aesthetic pattern? Wish I could post a picture but hopefully I've given enough info.

Thanks

Bond

[skilletlicker]

plus d'argent

[Mezzaluna]

This came from AllRecipes.com:

Another fun and easy design to make is the 'spider web.' Before putting the dessert on the plate, squirt a circle of sauce around the perimeter of the plate. Squirt another circle of a contrasting colored sauce just inside the first one. Repeat a few more times, alternating the colors of sauce. Now drag a toothpick through the rings of sauce, starting at the inside of the plate and moving towards the edge. Do this every inch or so, all around the plate.

Is that what you mean? Try asking in the Pastry forum; it's used a lot in desserts.

[mudbug]

Originally Posted by skilletlicker

plus d'argent

In the interest of making the threads available to those from other countries who might not use English as their first language, much less French, "plus d'argent" = "more money"

(which obviously was a joke)

Bond,

Are you asking if a term exists at all for the technique? Or do you already know there is one, but just can not recall the term?

[Bond]

There is a French term used for the "spider web" patterns on pastries and deserts but I can't recall what it is.

Bond

[mudbug]

Originally Posted by Mezzaluna

Try asking in the Pastry forum...

Probably best to move this thread to the Pastry Forum.

Bond,
Does d'araignée ring a bell?

[foodnfoto]

Having done these umpteen million times in different patterns and designs, I can attest that in the pro-food world this technique is usually called
"sauce painting".
It's also used for offering other than desserts and IMHO it is becoming very cliche.

[morffin]

Iv'e always refered to it as pulling the sauce. Most likely a literal translation for one of the many stellar pastry chefs I have known.........

[foodnfoto]

Oh,....Duh... the "French" term forsauce painting.

The earlier suggestion sounds good.

[Bond]

Originally Posted by foodnfoto

Having done these umpteen million times in different patterns and designs, I can attest that in the pro-food world this technique is usually called
"sauce painting".
It's also used for offering other than desserts and IMHO it is becoming very cliche.

There's a French word for this process and it starts with the letter "P".

I just can't remember what it is. I was hoping someone on this forum would know.

[chrose]

Ahhh those wacky French people. They have a word for everything!
Howzabout the literal translation? peinture de plat

[AliciaWatson]

Marbrer un mille-feuille au fondant or the verb marbrer=to marble. Marbrage au cornet.

[bigwheel]

When I hear em spouting that francois stuff I just say parley voo..wee wee monsewer etc. Bascially if it sounds soothing pronounce it as you like. Will not make much of a foo paw in my estimation. Now there is some groups which take it mo serious..Quebeckerpeckers for example. I would try to stick close to the Queen's English if I was to be prone to hang out with that group. Just trying to help cover all the bases here.

bigwheel

Originally Posted by Bond

the decorations usually used on deserts where they alternate colored sauces - then draw lines through it to create an aesthetic pattern? Wish I could post a picture but hopefully I've given enough info.

Thanks

Bond