I know that Tranche is a French term, but what, exactly, is a Tranche Board when it comes to making pastries. In a Napoleon recipe there was the following in the instructions...."Using a Tranche Board as a guide, trim very little off the edges". I think that "tranche" means to portion or segment in French, but exactly what is a "Tranche Board" when it comes to baking and pastries??
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8/11/08 at 11:04am