Pate A Bombe Recipes

PâTé à BOMBE

Steps:

• Dissolve the sugar in a medium saucepan with 120ml boiling water. When clear, bring to the boil and place a sugar thermometer in the pan.
• Meanwhile, whisk the yolks with an electric mixer until creamy. When the sugar syrup reaches 120C, remove from the heat at once. Keep the mixer beaters running, drizzle the syrup onto the yolks and beat, on full speed, for 3-5 mins until you have a firm yellow foam. Remove and cool, whisking occasionally. Divide into 3 portions.
• Use a third of this mixture for one mousse recipe, then chill and use the rest within 2 days or freeze in 2 portions for up to 2 months. To use the frozen mixture, thaw for 10-15 mins, then beat lightly until softened.

PâTE à BOMBE

Steps:

• First, place the granulated sugar in a heavy saucepan. Next, add enough water to just cover the sugar. The sugar should be a wet sand texture. Next, heat the sugar on medium-heat on the stove top. Use an instant read thermometer to monitor the temperature. You want to cook the sugar until it reaches 250 degrees F (firm ball consistency, meaning if cooled, the sugar would form a firm, pliable ball).
• In the meantime, pour the egg yolks into a stand mixer and beat on medium-high. The yolks should increase in volume slightly and turn a pale yellow. When the sugar reaches 250 degrees F, quickly remove from the stove, and carefully pour the molten sugar into the mixer with the egg yolks. You may want to lower the speed to prevent splattering, but return the mixer to high speed (to prevent curdling the yolks) once all the sugar is added.
• Allow the sugar-yolk mixture to beat on high until the outside of the mixing bowl is at room temperature. The pâte à bombe should be doubled in volume and a fluffy texture without lumps.

PATE A BOMBE

Steps:

• Boil sugar and water at 121°C (250°F) and pour over the yolks while they are already foaming in the mixer.
• Whip the mass at high speed until it is lukewarm (40 - 50°C, 104°F - 122°F)
• If you don't use the pate a bombe right away, store it in the fridge at +4°C (+39°F), well-covered with plastic wrap.

PATE A BOMBE

Steps:

• • Cover sugar with water and cook to the soft ball stage. • Once it reaches the thread stage start whipping the egg yolks on high. • Slowly drizzle in the sugar into egg yolks.

CHOCOLATE MOUSSE: à LA PâTE à BOMBE

Steps:

• Melt the chocolate in a bain-marie (double boiler). Don't let any water get into the chocolate! *Heat your chocolate in a bain-marie to around 120 F (50 C). If it's not hot enough, the chocolate will harden when you attempt to mix it with the pâte à bombe.*
• Whip your cream until thick, then seal it airtight by pressing the plastic wrap against the cream. Pop it in the fridge.
• Make your pâte à bombe. a. Add your eggs to the bowl of your stand mixer. Set to low speed. b. Separately, make a syrup by bringing the water and sugar to 250 F (121 C) using your thermometer. c. Pour the hot syrup in a thin stream over the beaten eggs and set mixer to high speed until the mixture comes to room temperature.
• Take a deep breath. You should have three components: the melted chocolate, the whipped cream, the pâte à bombe.
• Pour the chocolate into the pâte à bombe. Mix with your rubber spatula in an upward motion, from the center out, until the texture is smooth and homogenous.
• Add the whipped cream to the chocolaty batter in two parts, stirring gently and constantly. *Your chocolate shouldn't be too hot when you mix it with the whipped cream. If it is, your cream might lose it's firmness.*
• Your mousse is ready! You can now build your entremets.