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Pate a Bombe

Pate à bombe is a cream made of eggs and boiled sugar syrup which is the base for many creams (e.g. Tiramisù cream) and mousses.
Preparation: 15 minutes
Total Time: 15 minutes
RECIPE FOR: 1 Kg of Pate à Bombe


  • Stand Mixer
  • Cooking Thermometer


  • 600 gr Granulated Sugar
  • 200 gr Water
  • 200 gr Egg Yolks


  • Boil sugar and water at 121°C (250°F) and pour over the yolks while they are already foaming in the mixer.
  • Whip the mass at high speed until it is lukewarm (40 - 50°C, 104°F - 122°F)
  • If you don't use the pate a bombe right away, store it in the fridge at +4°C (+39°F), well-covered with plastic wrap.


The syrup at 121°C (250°F) placed in the mixture of yolks avoids any pathogenic contamination (such as salmonella) and makes the preparation hygienically safe.


Calories: 2966kcal | Carbohydrates: 607g | Protein: 32g | Fat: 53g | Saturated Fat: 19g | Cholesterol: 2170mg | Sodium: 112mg | Potassium: 218mg | Sugar: 600g | Vitamina A: 2884IU | Calcio: 258mg | Ferro: 6mg


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