Glossary P
Patates Braves refers to deep-fried potato chunks served with a spicy sauce, a hot mustard, tomato and Tabasco sauce. It is one of the many Tapas serve in Spain.
Patates Braves is also known as Patatas Brava.
In Spain each region has its own Tapa specialities, each Tapa bar also has its own favorites. Patates Braves is just one of the Tapas which might be offered in the wide selection of Tapas found in the country.
A Pâte à Bombe is the French term for a mixture used as a base for making chocolate mousse and other mousse-like desserts. This term is used for egg yolks beaten with a sugar syrup, then aerated. It is the base used for many mousse and buttercream recipes.
It is made by pouring a sugar syrup that has been cooked until it is 121 degrees celsius (249.8 farenheit) over egg yolks and whipping the mixture until it is completely cold and has transformed into a uniform, unctuous, airy mass.
Pâté Choux refers to a paste used to make cream puffs, eclairs, and other more elaborate pastries. It is made by adding flour to boiling water or milk, which has been enriched with butter. Eggs are then added into the paste to leaven it. Savory pastries such as Gougere may also be made with this paste.
Pâté is the French term for "paste or pastry".