Pate a Bombe

image of the preparation of the Pate a Bombe on Biancolievito
Pate à bombe is a cream made of eggs and boiled sugar syrup which is the base for many creams (e.g. Tiramisù cream) and mousses.
Preparation: 15 minutes
Total Time: 15 minutes
Servings: 1 Kg of Pate à Bombe

Equipments

  • Stand Mixer
  • Cooking Thermometer

Ingredients

  • 600 gr Granulated Sugar
  • 200 gr Water
  • 200 gr Egg Yolks

Directions

  • Boil sugar and water at 121°C (250°F) and pour over the yolks while they are already foaming in the mixer.
  • Whip the mass at high speed until it is lukewarm (40 - 50°C, 104°F - 122°F)
  • If you don't use the pate a bombe right away, store it in the fridge at +4°C (+39°F), well-covered with plastic wrap.

Notes

The syrup at 121°C (250°F) placed in the mixture of yolks avoids any pathogenic contamination (such as salmonella) and makes the preparation hygienically safe.

Nutrition Label

Calories: 2966kcal | Carbohydrates: 607g | Protein: 32g | Fat: 53g | Saturated Fat: 19g | Cholesterol: 2170mg | Sodium: 112mg | Potassium: 218mg | Sugar: 600g | Vitamin A: 2884IU | Calcium: 258mg | Iron: 6mg
Translated from Italian with Love

hey, do you want to try some other recipe?

SHARE

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on telegram
Share on email
>

Hey, your feedback is important

How was your experience with Biancolievito?
Launching a new website abroad is not easy! I’m curious to know your opinion and make things better!