Pâte à Bombe

About

Pâte à bombe is a stable, airy foam made by whipping hot sugar syrup into egg yolks. It creates a rich, creamy base for mousses (including chocolate mousse), frozen desserts, and certain buttercreams. The hot syrup cooks the yolks, making them safe and giving structure and volume. It's recommended to use a hand or standing mixer

Ingredients

egg base

egg yolk

simple syrup

20 g

granulated sugar

10 ml

water

Steps

Name: Pâte à Bombe
Ingredients: 1 egg yolk; 20 GRAM granulated sugar; 10 MILLILITER water

Step 1

Place the egg yolks in a heatproof bowl. Begin whisking the yolks till foaming just before the syrup is ready.

Step 2

make a simple syrup cooking until 118°C

Step 3

With the mixer running on medium-high, slowly pour the hot syrup in a thin stream onto the yolks. Once all the syrup is added, increase the mixer speed to high and continue beating until the mixture becomes pale, thick, and has cooled to room temperature (this may take 4-6 minutes). The result should be a light, fluffy, and stable egg yolk foam.