How to Make Pâte à Bombe

This stuff is so good you’ll want to eat it with a spoon. It’s thick but light, firm but flowing…trust me, you’ll love it. Start by putting your yolks in the bowl of your mixer…

And whip for several minutes on medium high until they’re light and frothy.

Meanwhile heat your sugar syrup over a medium-high flame to 248 degrees Fahrenheit…

…and pour it into a heatproof glass measure like this:

Now then, stream a little into the mixer with the motor off, and immediate turn it up to high for about 15-20 seconds. Turn the motor off and repeat with more syrup. Why not just pour the syrup in with the motor running? Because it’ll spin out over the sides of the bowl, where it will immediately harden into sheet of candy. You don’t want that.

Once all the sugar is in, keep whipping for several minutes more until the pâté à bombe has cooled down and is only slightly warm. It’ll be very light and sticky, sort of like marshmallow fluff. Perfecto.

Use it immediately or freeze it for up to a month.

This entry was posted in Pastry Components, Pâte à Bombe. Bookmark the permalink.

2 Responses to How to Make Pâte à Bombe

  1. pigflyin says:

    Hi Joe, can you share with us the ratio of sugar to egg yolk that you used on a weight ratio?

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>