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.

Related Articles

French Buttercream ■■■■■■
French Buttercream is also known as Common Buttercream is a type of Buttercreama rich buttercream which . . . Read More
Parrozzo ■■■■■
Parrozzo is referring to a famous local dessert of Abruzzo. It is a soft cake made with flour, butter, . . . Read More
Beat ■■■■■
Beat refers to a culinary term which means to lift a mixture with a spoon, a whisk or an electric mixer . . . Read More
Arme Ritter / Armer Ritter ■■■■
Arme Ritter / Armer Ritter: Arme Ritter also called Armer Ritter is the German version of French Toast, . . . Read More
Sauce au beurre ■■■■
Sauce au beurre : Sauce au beurre is a French sauce of hot, thick bechamel sauce with added egg yolks . . . Read More
Pommes Dauphine ■■■■
Pommes Dauphine or crispy potato puffs refer to a French potato dish made with butter, egg yolk, choux . . . Read More
Gribiche ■■■■
Gribiche refers to a cold French sauce of mayonnaise, mixed with chopped capers, gherkins or dill pickles, . . . Read More
Reglisse / Réglisse ■■■■
Reglisse / Réglisse is the French word for "liquorice (licorice)", as in Bâton de Réglisse or liquorice . . . Read More
Ti’ Punch ■■■■
Ti’ Punch refers to a traditional aperitif or a sweet drink of the French Guiana made with little lime, . . . Read More
Specific conductance at environment-database.eu■■■■
A specific conductance is a measure of the ability of water to conduct an electrical current as measured . . . Read More