The pâte à bombe is a base used in frozen desserts like tiramisu, mousse and parfait. It consists of a whipping of egg yolks to which a syrup of water and sugar cooked at 120 °C (248 °F) is added.[1][2] It spread in Italy in 1978 thanks to Domenico Cuofano, pastry chef of the Swiss school.

See also

References

  1. ↑ Cracco, Carlo (2015-06-09). Se vuoi fare il figo usa lo scalogno (VINTAGE) (in Italian). RIZZOLI LIBRI. ISBN 978-88-586-8079-7.
  2. ↑ Stamm, Mitch (2011-07-01). The Pastry Chef's Apprentice: An Insider's Guide to Creating and Baking Sweet Confections and Pastries, Taught by the Masters. Quarry Books. ISBN 978-1-61058-027-4.


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