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.
Servings: Kg of Pate à Bombe
- Stand Mixer
- Cooking Thermometer
- 600 gr Granulated Sugar
- 200 gr Water
- 200 gr Egg Yolks
- 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.
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.
Sodium: 112mg | Calcium: 258mg | Vitamin A: 2884IU | Sugar: 600g | Potassium: 218mg | Cholesterol: 2170mg | Calories: 2966kcal | Saturated Fat: 19g | Fat: 53g | Protein: 32g | Carbohydrates: 607g | Iron: 6mg