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What is a pâte à bombe?
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Apr 9, 2024 · Pâte à Bombe is a French term that translates to “bomb paste.” It is a versatile and essential component in many pastry recipes, particularly in the realm of French desserts. Pâte à Bombe is a rich and creamy mixture made by whipping egg yolks and a hot sugar syrup until thick and pale.
Pate à bombe is a cream made of eggs and boiled sugar syrup which is the base for many creams (e.g. Tiramisù cream) and mousses. Print Recipe. Preparation: 15 minutes. Total Time: 15 minutes. RECIPE FOR: 1 Kg of Pate à Bombe. EQUIPMENTS. Stand Mixer. Cooking Thermometer. Ingredients. 600 gr Granulated Sugar. 200 gr Water. 200 gr Egg Yolks.
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- Preparazioni di Base
- Chocolate Mousse Components
- What Is Pâte A Bombe?
- How to Make Pâte A Bombe
- Pâte A Bombe and Italian Meringue
- Chocolate Mousse Base: Chocolate Ganache
- Whipped Cream
- Making Chocolate Mousse with Pâte A Bombe, Step-By-Step
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There are three components in a chocolate mousse that is made with pâte à bombe: 1. An egg foam: The pâte à bombe 2. A base: Chocolate ganache 3. Whipped cream The egg foam is first added to the chocolate ganache. The whipped cream is then carefully folded into the mixture. Let’s go through each component together.
A pâte à bombe is an egg foam consisting of egg yolks,sugar and water(or a sugar syrup). Whole eggs are sometimes used in combination with the egg yolks. A pâte à bombe can be used to lighten desserts such as chocolate mousse, French buttercream, or frozen desserts.
There are two methods to make pâte à bombe: 1. Combine all the ingredients from the start: All the ingredients are heated together over a double boiler-whilst whisking constantly- until the temperature reaches 82-84°C (180-183°F). The egg mixture is then taken off the heat and whipped at medium speed until it haslightened in color, at least doubled...
Making a pâte à bombe is similar to making an Italian meringue (the second method mentioned above). A hot syrup is poured onto eggs that have been partially whipped. The mixture is then whipped at medium-high speed until it reaches the ribbon stage. The only difference is thategg whites are used in an Italian meringue while a pâte à bombe calls for...
The type of chocolate used
The chocolate you use will affect the quality, texture and sweetness of your chocolate mousse. 1. Percentage of cocoa:The cocoa content will determine how well the chocolate mousse sets and how intense the chocolate flavor is. A mousse made from dark chocolate (55-80% cocoa) for example will be more stable and firm than a mousse made from milk chocolate (10-45% cocoa). It will also have a stronger chocolate flavor. Mousse made entirely from milk (or white) chocolate will generally need gelati...
Melting the chocolate
The chocolate can be melted in a double boiler or in the microwave, in small increments (about 10-20 seconds). In order to melt all the cocoa butter, the temperature of the melted chocolate should reach about 43°C/109°F (milk and white chocolate)to 49°C/120°F (dark chocolate)1.
Making a chocolate ganache
Adding melted chocolate directly to the other components of a chocolate mousse is feasible. But it can sometimes be hard to incorporate. You might end up with a grainy texture and low volume, as you over-stir the mousse, trying to combine everything together! To overcome these issues, it’s best to make a chocolate ganache basewith the melted chocolate. Use part of the heavy cream in a recipe to make a ganache, instead of simply whipping it all. The resulting creamy base will be much easier to...
Whipped cream will add richness, lightness and airiness to a mousse. You should use cream with a fat content of 35%. How much whipped cream to add will depend on your preferences. The more you use, the lighter the texture of the mousse, and the milder the flavor of the base. In case you missed it, head over to the sweetened whipped creampost to rea...
Overview
Let’s quickly summarize the different steps so you have a general idea of what you are doing. 1. Whip the cold heavy cream to a soft peak consistency.Cover and chill until needed. I like to do this first to get it out of the way. And I don’t need to run around once my pâte à bombe is ready. 2. Prepare the chocolate ganache.Melt the chocolate in the microwave and heat the cream. Combine them until you get a smooth ganache. Set aside. 3. Prepare the pâte à bombe. Heat the egg yolks, sugar and w...
Whip the cream to soft peaks
1. Start whipping on low speed and gradually increase the speed to medium-high. Stop mixing when the cream starts taking shape and soft peaks form (they fall back). Cover and refrigerate until needed. The heavy cream should be very cold. I usually weigh the cream in the mixing bowl and refrigerate it, along with the beaters, while I prepare all the ingredients for the mousse.
Prepare the chocolate ganache
1. Place the chopped chocolate in a large bowl (microwave safe). This will be the main bowl where everything will be added later on so it shouldn’t be too small. Heat in the microwave in 20-second increments, stirring in-between, until melted. If you don’t want to use the microwave, melt the chocolate over a double boiler. 2. Heat the heavy cream until hot, but not boiling. I just pour the heavy cream into a microwave safe cup and heat it for about 20 seconds in the microwave. Heat it in shor...
1Suas, M. (2008). Advanced Bread and Pastry: A Professional Approach(1st ed.). Delmar Cengage Learning 2Gisslen, W. (2005). Professional Baking(4th ed.). Wiley Gilles, C. (2009). La Cuisine Expliquée. Editions BPI.
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Pâte à Bombe is the product of whipping egg yolks with cooked sugar to make a fluffy, rich base for many recipes like chocolate mousse. This classic French technique is also perfect for making no-churn ice cream. Servings. 0. servings. Ingredients. 1 cup granulated sugar. 6 egg yolks. Directions.
May 16, 2015 · Meaning – pâte à bombe is not a standalone dessert, it is a technique and a part of a dessert. Zabaglione, however is a standalone dessert. Pâte à Bombe. Funny story, when I asked one of my students what pâte à bombe is, she readily answered: “It is Italian meringue, but with egg yolks!”
Dec 5, 2019 · Science Of Pastry. Dec 5. Written By Ilaria Marzullo. What is pâte à bombe, anyway? The pate a bombe is the sister of Italian meringue. In fact the procedure for the preparation of the pate à bombe is the same as the Italian meringue, only that instead of using egg white, it’s the yolks.
Dec 7, 2011 · Ingredients. 6 egg yolks. 170 grams (6 ounces or 3/4 cup + 2 tablespoons) sugar. 1 1/2 ounces (1 tablespoon + 1 1/2 teaspoons) water. 1/8 teaspoon salt. Instructions. Place the egg yolks in the bowl of a stand mixer with the whisk attachment and beat til light and frothy.
