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Baking and Pastry

Pâte à Bombe

pâte à bombe

Pâte à bombe is a light, airy base made by whipping egg yolks with boiling sugar syrup until foamy. It gives volume and a stable structure to chocolate mousse and some buttercreams. The hot syrup heats the yolks but may not bring all of them to 71°C / 160°F, so it is safer to heat the mixture to 71°C / 160°F, checked with a thermometer, or to use pasteurized egg yolks.

Where It’s Used

“Once the pâte à bombe has cooled, fold it into melted chocolate to prepare a mousse base.”

Glossary

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F
Malzeme

French Buttercream

French buttercream is a rich cream made by adding soft butter to egg yolks whipped with boiling sugar syrup. Thanks to the egg yolks it takes on a yellowish color and a velvety texture. It is denser and less sweet than other buttercreams. Because the hot syrup may not bring all of the yolks to 71°C / 160°F, using pasteurized egg yolks is safer.
M
Malzeme

Mousse

Mousse is a light dessert whose name means “foam” in French. It is made by combining whipped cream, meringue, or whipped egg foam with a flavoring. The air trapped inside gives it a texture that melts on the spoon. It can be made with chocolate, fruit, or coffee.
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