The pâte à bombe (how to pasteurize egg yolks for tiramisu, mousse, semi-freddo) is a basic pastry recipe needed to prepare desserts that are not cooked, such as mousse, like this delicious chocolate mousse, tiramisu cream, or semifreddos and ice creams. A very simple preparation that requires a kitchen thermometer and an electric whisk. Also delicious served cold with some biscuits for 5 o’clock tea, it is nevertheless a preparation to mix with other ingredients. The high temperature of the sugar with which the egg yolks are whipped allows us to serve them safely. Let’s get to work and prepare the pâte à bombe together.
TIRAMISU RECIPES
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the pâte à bombe
- 6 oz Egg yolks
- 1.75 cups Sugar
- 0.5 cup Water
Tools
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- Electric whisks
- Thermometer
Preparation of the pâte à bombe
Break the eggs and separate the yolks from the whites. For the recipe, we will use only the yolks which we place in a bowl. With the egg whites, you can prepare some easy and delicious cat’s tongues (cookies).
In a small saucepan, pour the sugar and add the water. Over low heat, without stirring with a spoon, but just swirling the pot, measure with a kitchen thermometer and bring the syrup to 250°F.
As soon as the syrup reaches temperature, pour it slowly over the yolks, working them with the electric whisks. Continue working until they reach room temperature and become light, foamy, and creamy.
Storage
You can store the pâte à bombe for a few hours, but it’s better to use it immediately.
