Essentials

MOUSSE TEXTURES

PÂTE À BOMBE

Unit of measure

Choose your unit of measure for the recipe ingredients

Ingredients

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

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