Pate a Bombe

Pate a bombe is a way of whipping and heating egg yolks with hot sugar syrup to make a custard filling.

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Planning

  • Prep Time:

    10 minutes

  • Bake/Cook Time:

    10 minutes

  • Chill/Set Time:

    1-2 hours

  • Servings:

    6

Preparation

  • Materials

    Melting Pot
    Stand Mixer with Whisk
    Hand Whisk
    Spatula
    Mixing Bowls

  • Prep

    Separate eggs and set yolks to room temperature.

  • Heat

    Stovetop with melting pot to make the syrup.

  • Shopping List

    Granulated Sugar
    Eggs
    Vanilla
    Grand Marnier, Cognac, Brandy, or Rum

Method

  • Hot Sugar Syrup

    Granulated Sugar 100 g
    Water 30 ml
    (water is 1/3rd of sugar)

    Add Flavor After Syrup is Made
    Vanilla 1 tsp
    Liquor 1 tbsp

  • Hot Sugar Syrup

    STEP 1: Put the boiling water and the granulated sugar in the melting pot on the stove.

    STEP 2: Melt the sugar in the water on medium-high while stirring constantly to dissolve the sugar thoroughly in the water. When all of the sugar is dissolved the liquid will be completely clear.

    STEP 3: Cook the mixture on medium without stirring. DO NOT STIR. 

    STEP 4: Let it start bubbling and as soon as it reaches a low boil, reduce the heat to medium-low.

    Let it simmer to cook out water and it thicken. Don’t let it get too hot. As it starts getting hotter reduce the temperature a little to keep it at a gentle heat. There should be some bubble but no increasing height, rolling, or sputtering.

    STEP 5: When it reaches (to 120C/245F) start creaming the egg yolks. At 130F remove from heat.

    STEP 6: FLAVOR
    Add Flavor After Syrup is Made
    Vanilla 1 tsp
    Rum or Cognac 1 tbsp

    It is now ready to be used to temper the egg yolks.

Method

  • Pate

    Eggs Yolks 180g (6 large) 
    Corn Starch 25g

  • Pate

    STEP 1:  CREAM THE EGG YOLKS
    Cream the egg yolks in the stand mixer on medium high with 25g corn starch until pale in color and light and fluffy.

    STEP 2:  TEMPER THE EGGS
    Slowly drizzle the hot syrup into the eggs in the stand mixer whistling at medium to medium-high speed. Don’t go so fast that the hot syrup splatters. 

    STEP 3: WHIPPED COOL DOWN
    Continue whipping until the bowl is completely cool and the pate is almost double in volume (about 10 min on high speed).

    STEP 4: CHILL
    Chill a few hours before adding to a dessert or it will be too runny. Chill each layer for 1-2 hours before adding any layer on top of it.

Putting it Together

  • Assembly

  • Notes

  •  Applications & Plating Pairings
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