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.

  • Oven/Stove

    Stovetop with melting pot to make the syrup.

  • Shopping List

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

Ingredients

  • 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

  • Pate

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

Steps

  • Hot Sugar Syrup

    STEP 1: Put the boiling water and the granulated sugar in the melting pot on the stove. The burner should be covered with foil to protect it.

    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.

  • 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.

Notes

STORING
The pate will keep in the refrigerator up to 2 days. Whip lightly to loosen up to use it.

ABOUT THE SYRUP RATIO
Some recipes use the 2:1 ratio for the sugar syrup and some use more water in general. I find that the result is too runny for my tastes. I like a firm tiramisu, not soupy or falling.

COOKING THE SYRUP
Be patient and let the water cook down in the syrup. Be careful not to let hot syrup slosh or splatter on the sides of the melting pot or the mixing bowl - you don’t want grit in your recipe. Also do not pour it directly on the whisk for the same reason. Drizzle the syrup in the space between the side of the bowl and the whisk.

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