Pâte à bombe From Wikipedia, the free encyclopedia Egg-based pastry base Pâte à bombe is a base used in desserts such as 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] ↑ Cracco, Carlo (2015-06-09). Se vuoi fare il figo usa lo scalogno (VINTAGE) (in Italian). RIZZOLI LIBRI. ISBN 978-88-586-8079-7. ↑ 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. This French dessert-related article is a stub. You can help Wikipedia by expanding it.vte This article about French cuisine is a stub. You can help Wikipedia by expanding it.vte Related Articles
