Pate a Bomb

Discussion in 'Pastries & Baking' started by yfr, Oct 1, 2002.

  1. yfr

    yfr

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    Hi all
    I am looking for a recipe how to make Pate A Bomb
    any help would be appreciated
    TIA
     
  2. w.debord

    w.debord

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    I'm abit confused... pate a bomb is a part of a recipe. It's a cooked egg yolk mixture to which you add either whip cream or meringue and flavoring to lighten further and usually freeze. Making a frozen souffle, semifreddo, frozen mousse.....

    For instance yesterday I made a coffee semifreddo. I made a bomb with sugar yolks and kaluhla, cooking it in a double boiler. Then whipped it to full volume in the mixer. Then folded whip cream in to lighten and frozen my semifreddo.

    A recipe for it will vary alittle but basicly its sugar, yolks and a liquid. Do you have any professional pastry books?
     
  3. yfr

    yfr

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    Tanks D.DeBord
    I found a recipe at www.auiswiss.com for pate a bomb
    I have a recipe for chocolate mousse that call for Pate a Bomb
    but it didn't give the pate a bomb ing. or procedures how to make it
    so for anyone who need it, here is a recipe I found at this site.

    9 oz. egg yolks
    3 oz. sugar
    2 oz. water
    2 oz. glucose

    Boil sugar,water and glucose to 248 F
    Pour boiled syrup over the beaten yolks and continue beating until cool.
     
  4. m brown

    m brown

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    Professional Pastry Chef
    Pate a bombe is a wonderful item to keep in the deep freeze for whipping up great things.

    basically it is yolks with boiled sugar, an italian meringue backwards (the egg part!)
    1:2

    :bounce: