Pâte à bombe

Pâte à bombe refers to a foamy preparation made by pouring a hot sugar syrup over egg yolks that are whipped until fully cooled. The syrup's heat partly pasteurises the yolks and the incorporated air gives a pale, dense and airy mass. A base for many chocolate mousses, frozen parfaits and bavarois, it brings richness, stability and lightness at once to the desserts that rely on it in fine pastry.