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.

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.

STEP 1: Put the mascarpone In a mixing bowl and add a small amount of warm pate a bombe. Work it with a spatula to loosen it up and make it creamy. Work it until it is loose and flows off the spatula.  

STEP 2: Put the mascarpone in the stand mixer and whisk on medium/low. Slowly whisk in the pate a bombe, little by little until the ingredients are well blended.