Pâte à Bombe
Ingredients
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- 1
Cook sugar + water to 121°C (soft ball).
- 2
Whip the yolks in the mixer at medium speed.
- 3
As soon as 121°C is reached, pour the syrup in a thin stream over the yolks while whisking.
- 4
Increase the speed, whip 8-10 min.
- 5
The mass should triple in volume and be lukewarm (30°C).
- 6
The pâte à bombe is ready when it forms a thick ribbon.
- 7
Use immediately or store 24 hrs max in the cold.
- 8
Combines with whipped cream, fruit purées, chocolate, etc.
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Per 100g
Allergens
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