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Discussion in 'Pastries & Baking' started by yfr, Oct 1, 2002.
I am looking for a recipe how to make Pate A Bomb
any help would be appreciated
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?
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.
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!)