PÂTE À BOMBE | Valhrona US

MOUSSE TEXTURES

3.1
PÂTE À BOMBE

Unit of Measure

Choose your unit of measure for the recipe ingredients

Grams
Ounces

Ingredients

240 g Egg yolks
100 g Eggs
180 g Sugar
120 g Water

Select the total weight of your device

For g

Recipe

Poach the egg yolk, egg, sugar and water mixture in a bain marie at 83°C (185°F).

Beat at a medium speed.

Stop before your mixture has completely cooled and use immediately.