Pâte à Bombe is a basic pastry preparation that involves pasteurizing the egg yolks without altering their consistency or flavor, reducing the bacterial load and thus eliminating the risk of infection. This recipe originated in Switzerland, despite its French-sounding name, and is commonly used to make tiramisu, mascarpone cream, and many other desserts that call for raw eggs.
The process isn't difficult, but it does require precision and careful attention to temperature. After combining the water and sugar in a saucepan, heat the resulting syrup to 121°C (240°F), monitoring it with a kitchen thermometer: it's precisely the heat that allows the pasteurization process to succeed. Meanwhile, lightly beat the egg yolks in a bowl with an electric whisk. Once ready, slowly pour in the syrup, continuing to beat the mixture to prevent the sugar from crystallizing on contact with the sides of the bowl.
The result will be a soft and dense cream, completely safe to use
zabaglione, special types of buttercream, biscuit cake, semifreddo, and much more. For optimal results, it is essential to choose only the freshest, organic eggs from free-range hens.
Ingredients
How to Make Pâte à Bombe
Place the sugar in a tall-sided steel saucepan.
Place the sugar in a tall-sided steel saucepan.
Combine the water, move to the heat and bring the syrup to 121°C/240°F, monitoring it with a probe thermometer; once it reaches the temperature, turn off the heat.
Combine the water, move to the heat and bring the syrup to 121°C/240°F, monitoring it with a probe thermometer; once it reaches the temperature, turn off the heat.
Break the eggs and put the yolks in a bowl, then start whipping them with an electric whisk at low speed.
Break the eggs and put the yolks in a bowl, then start whipping them with an electric whisk at low speed.
While continuing to whisk the egg yolks, start pouring in the syrup in a thin stream, letting it drip gently along the edges of the bowl, so as to avoid it splashing when it comes into contact with the whisks or crystallizing when it comes into contact with the cold mixture.
While continuing to whisk the egg yolks, start pouring in the syrup in a thin stream, letting it drip gently along the edges of the bowl, so as to avoid it splashing when it comes into contact with the whisks or crystallizing when it comes into contact with the cold mixture.
Gradually increase the speed of the electric whisk.
Gradually increase the speed of the electric whisk.
Once all the syrup has been incorporated, let the mixture cool to a temperature of 95°F/35°C.
Once all the syrup has been incorporated, let the mixture cool to a temperature of 95°F/35°C.
The pâte à bombe is ready to be used. Enjoy!
The pâte à bombe is ready to be used. Enjoy!
How to Store Any Leftovers
The pâte a bombe must be used immediately; we do not recommend storing or freezing it.
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