Pâte à bombe explained

The pâte à bombe is a base used in frozen desserts like tiramisu, mousse and parfait. It consists of a whipping of egg yolks to which a syrup of water and sugar cooked at 120C is added.[1] [2] It spread in Italy in 1978 thanks to Domenico Cuofano, pastry chef of the Swiss school.

See also

Notes and References

  1. Book: Cracco, Carlo . Se vuoi fare il figo usa lo scalogno (VINTAGE) . 2015-06-09 . RIZZOLI LIBRI . 978-88-586-8079-7 . it.
  2. Book: Stamm, Mitch . The Pastry Chef's Apprentice: An Insider's Guide to Creating and Baking Sweet Confections and Pastries, Taught by the Masters . 2011-07-01 . Quarry Books . 978-1-61058-027-4 . en.

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