Pâte à bombe

Pâte à bombe is typically used as a base for mousse-like desserts and its preparation is similar to Italian meringue. It is made of egg yolk whipped with a sugar syrup that has been cooked up to 121°C.
 

Ingredients

• 40ml water
• 160g caster sugar
• 120g egg yolk (about 6 yolks)

Put the water first in a saucepan and then add the sugar. Stir it gently to make it dissolve a bit into the water. Set the pan over a medium heat.

When the syrup gets to 110°C, start whipping the yolks. Bring the syrup up to 121°C (use a kitchen thermometer to check the temperature).

Be very careful while pouring the hot syrup over the egg yolks. Keep whipping the mixture until it is cold and it gets an airy and uniform texture.

Pâte à bombe can be kept in the fridge for 2 days.