Pâté à bombe

Pâté à bombe

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(1 ratings)

Prep: 15 mins

A challenge

Makes enough for 3 mousse recipes
This mixture, from Gordon Ramsay, makes a great base for a variety of mousses and other desserts

Nutrition and extra info

  • Freezable


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • 180g caster sugar
  • 6 egg yolks


  1. Dissolve the sugar in a medium saucepan with 120ml boiling water. When clear, bring to the boil and place a sugar thermometer in the pan.

  2. Meanwhile, whisk the yolks with an electric mixer until creamy. When the sugar syrup reaches 120C, remove from the heat at once. Keep the mixer beaters running, drizzle the syrup onto the yolks and beat, on full speed, for 3-5 mins until you have a firm yellow foam. Remove and cool, whisking occasionally. Divide into 3 portions.

  3. Use a third of this mixture for one mousse recipe, then chill and use the rest within 2 days or freeze in 2 portions for up to 2 months. To use the frozen mixture, thaw for 10-15 mins, then beat lightly until softened.

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Comments, questions and tips

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28th Jul, 2011
This sounds very interesting
16th May, 2010
This pâte à bombe is the base for French "crème au beurre", traditional filling for macarons and Bûche de Noël
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