PâTé à BOMBE
This mixture, from Gordon Ramsay, makes a great base for a variety of mousses and other desserts
Provided by Gordon Ramsay
Categories Dessert, Dinner
Time 15m
Yield Makes enough for 3 mousse recipes
Number Of Ingredients 2
Steps:
- Dissolve the sugar in a medium saucepan with 120ml boiling water. When clear, bring to the boil and place a sugar thermometer in the pan.
- Meanwhile, whisk the yolks with an electric mixer until creamy. When the sugar syrup reaches 120C, remove from the heat at once. Keep the mixer beaters running, drizzle the syrup onto the yolks and beat, on full speed, for 3-5 mins until you have a firm yellow foam. Remove and cool, whisking occasionally. Divide into 3 portions.
- Use a third of this mixture for one mousse recipe, then chill and use the rest within 2 days or freeze in 2 portions for up to 2 months. To use the frozen mixture, thaw for 10-15 mins, then beat lightly until softened.
CHOCOLATE MOUSSE: à LA PâTE à BOMBE
Steps:
- Melt the chocolate in a bain-marie (double boiler). Don't let any water get into the chocolate! *Heat your chocolate in a bain-marie to around 120 F (50 C). If it's not hot enough, the chocolate will harden when you attempt to mix it with the pâte à bombe.*
- Whip your cream until thick, then seal it airtight by pressing the plastic wrap against the cream. Pop it in the fridge.
- Make your pâte à bombe. a. Add your eggs to the bowl of your stand mixer. Set to low speed. b. Separately, make a syrup by bringing the water and sugar to 250 F (121 C) using your thermometer. c. Pour the hot syrup in a thin stream over the beaten eggs and set mixer to high speed until the mixture comes to room temperature.
- Take a deep breath. You should have three components: the melted chocolate, the whipped cream, the pâte à bombe.
- Pour the chocolate into the pâte à bombe. Mix with your rubber spatula in an upward motion, from the center out, until the texture is smooth and homogenous.
- Add the whipped cream to the chocolaty batter in two parts, stirring gently and constantly. *Your chocolate shouldn't be too hot when you mix it with the whipped cream. If it is, your cream might lose it's firmness.*
- Your mousse is ready! You can now build your entremets.
CHOCOLATE MOUSSE: À LA PâTE À BOMBE
The Chocolate Mousse recipe is included in the cookbook "Bake Like A French Pastry Chef," created by the makers of the French cookies Michel et Augustin. For more recipes, ideas, and delicious pre-made cookies, head over to www.micheletaugustin.com/us/.
Provided by staff writer
Categories Dessert
Time 30m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Melt the chocolate in a bain-marie (double boiler). Don't let any water get into the chocolate! *Heat your chocolate in a bain-marie to around 120 F (50 C). If it's not hot enough, the chocolate will harden when you attempt to mix it with the pâte à bombe.*.
- Whip your cream until thick, then seal it airtight by pressing the plastic wrap against the cream. Pop it in the fridge.
- Make your pâte à bombe. a. Add your eggs to the bowl of your stand mixer. Set to low speed. b. Separately, make a syrup by bringing the water and sugar to 250 F (121 C) using your thermometer. Celsius Pour the hot syrup in a thin stream over the beaten eggs and set mixer to high speed until the mixture comes to room temperature.
- Take a deep breath. You should have three components: the melted chocolate, the whipped cream, the pâte à bombe.
- Pour the chocolate into the pâte à bombe. Mix with your rubber spatula in an upward motion, from the center out, until the texture is smooth and homogenous.
- Add the whipped cream to the chocolaty batter in two parts, stirring gently and constantly. *Your chocolate shouldn't be too hot when you mix it with the whipped cream. If it is, your cream might lose it's firmness.*.
- Your mousse is ready! You can now build your entremets.
Nutrition Facts : Calories 2842.3, Fat 232.5, SaturatedFat 141.3, Cholesterol 616.5, Sodium 285.1, Carbohydrate 245.2, Fiber 49.8, Sugar 153, Protein 54.9
More about "chocolate mousse À la pâte À bombe food"
MOUSSE AU CHOCOLAT SUR BASE DE PâTE à …
Web Mar 5, 2012 Sirop pour appareil à bombe. Pendant ce temps faites fondre 200g de chocolat au bain marie et fouettez la crème au batteur. Chocolat et crème fouettée. …
From papillesetpupilles.fr
From papillesetpupilles.fr
RECETTE DE LA PâTE à BOMBE — MAPATISSERIE.FR
Web Recette de la pâte à bombe. L’ appareil ou pâte à bombe est une préparation de base en pâtisserie. C’est une sorte de mousse compacte utile pour aérer des préparations. Elle …
From mapatisserie.fr
From mapatisserie.fr
GâTEAU MOUSSE AU CHOCOLAT | RICARDO
Web Préchauffer le four à 180 °C (350 °F). Beurrer les parois et tapisser le fond d’un moule à charnière de 20 cm (8 po) de papier parchemin. Dans un bol, mélanger les ingrédients …
From ricardocuisine.com
From ricardocuisine.com
CHOCOLATE MOUSSE - DEVIL'S FOOD KITCHEN
Web Jan 20, 2018 Combine the sugar and water in a sauce pot and heat over high heat, whisking to dissolve the sugar. While the syrup heats up, combine the egg yolks in a …
From devilsfoodkitchen.com
From devilsfoodkitchen.com
CHOCOLATE MOUSSE - PâTE à BOMBE | CALLEBAUT
Web Step 1. Mix together the egg whites, egg yolks and sugar, and heat up the mixture to 60°C. Step 2. Pour the egg mixture straight into the stand mixer and beat it at medium speed …
From callebaut.com
Estimated Reading Time 2 mins
From callebaut.com
Estimated Reading Time 2 mins
PâTE A BOMBE CHOCOLATE MOUSSE - WHEEL OF BAKING
Web Jan 18, 2022 How To Make Pâte A Bombe. There are two methods to make pâte à bombe: Combine all the ingredients from the start: All the ingredients are heated …
From wheelofbaking.com
5/5 (2)Category Creams And CustardsCuisine FrenchTotal Time 27 mins
From wheelofbaking.com
5/5 (2)Category Creams And CustardsCuisine FrenchTotal Time 27 mins
WHITE CHOCOLATE AND RASPBERRY FROZEN MOUSSE BOMBES RECIPE
Web Aug 30, 2018 Whisk to make it smooth and supple. Add 1/4 of the cold whipped cream to the chocolate mixture and stir to lighten it. Add the remaining cream and fold gently to …
From seriouseats.com
From seriouseats.com
CHOCOLATE MOUSSE - PâTE à BOMBE | CALLEBAUT
Web A spatula. Step 1. Mix together the egg whites, egg yolks and sugar, and heat up the mixture to 60°C. Step 2. Pour the egg mixture straight into the stand mixer and beat it at medium …
From callebaut.com
From callebaut.com
DARK CHOCOLATE MOUSSE BASED ON PâTE à BOMBE | CALLEBAUT
Web Callebaut - Single Origin Chocolate - Brazil. Melt at 45°C. Whip to medium peaks and mix ¼ into melted chocolate to create ganache. Poach together at 60°C and whip into pâte …
From callebaut.com
From callebaut.com
HOW TO MAKE A CHOCOLATE MOUSSE WITH PâTE à BOMBE - YOUTUBE
Web Making a mousse with pasteurized eggs is much easier than you think. You just need a thermometer and it is a piece of cake!Subscribe to my channel on YouTube...
From youtube.com
From youtube.com
CHOCOLATE MOUSSE RECIPES
Web 5 Minute Baileys Chocolate Mousse. 1 Rating. Quick Keto Chocolate Mousse. 145 Ratings. Cocoa Powder Chocolate Mousse. 16 Ratings. Chef John's Dark Chocolate …
From allrecipes.com
From allrecipes.com
CACAO BARRY RICH, DECADENT CHOCOLATE MOUSSE DESSERT - WORLD …
Web Jan 25, 2019 Separately, lightly whip the whole eggs. Pour the cooked sugar over the eggs, and beat until a ribbon forms. Melt the butter and Tanzanie 75% to 45°C. …
From worldwidechocolate.com
From worldwidechocolate.com
IRCA | PÂTE À BOMBE CHOCOLATE MOUSSE (BASIC RECIPE)
Web PÂTE À BOMBE PREPARATION: -Mix the yolk with sugar and warm up to 60°C. -Put the mixture in a planetary mixer and mix at medium speed until it reaches a creamy structure …
From irca.eu
From irca.eu
MOUSSE WITH PÂTE À BOMBE – REPúBLICA DEL CACAO
Web Melt the chocolate: 122/131°F (50/55°C) for dark covertures and maximum 113°F (45°C) for milk and white covertures. In a saucepan, boil the cream. Gradually pour the hot …
From republicadelcacao.com
From republicadelcacao.com
RECIPE: CHOCOLATE MOUSSE (WITH PâTE à BOMBE) – ROAD TO …
Web Nov 21, 2014 1. Bring the water and sugar to a boil for one minute on medium heat. Remove from the heat and let cool down. 2. Whip the cold cream to soft peaks at high …
From roadtopastry.com
From roadtopastry.com
LA MOUSSE AU CHOCOLAT PâTE à BOMBE - CERFDELLIER LE BLOG
Web Réalisez la pâte à bombe : Versez les jaunes d’œufs dans un cul de poule. Faites chauffer ensemble l’eau et le sucre jusqu’à une température comprise entre 118°C et 121°C. A …
From blog.cerfdellier.com
From blog.cerfdellier.com
CHOCOLATE MOUSSE RECIPE - EASY CHOCOLATE MOUSSE …
Web Jan 25, 2022 Step. 1 In a medium bowl, whisk the egg yolks with ¼ cup of sugar until the sugar is dissolved and the mixture is lightened in color, about 1 minute. Step. 2 …
From thepioneerwoman.com
From thepioneerwoman.com
MOUSSE DE CHOCOLATE CON "PâTE à BOMBE" - CHOCOLATE MOUSSE …
Web Como hacer una Mouuse de Chocolate negro, con Pasta bomba. Con una textura y un sabor increíble.PÂTE À BOMBE:60 g Yemas de huevo (3 yemas) / 60 g Egg yolks (...
From youtube.com
From youtube.com
HOW TO MAKE CHOCOLATE MOUSSE BASED ON PâTE à BOMBE - YOUTUBE
Web The classic way to create a heavenly Belgian chocolate mousse that’s perfect for desserts and pastries is the pâte à bombe method.
From youtube.com
From youtube.com
LENôTRE’S CHOCOLATE MOUSSE WITH THE PâTE à BOMBE TECHNIQUE
Web Sep 24, 2016 Add in the pâte à bombe and do not whisk, but gently fold in the mixture. 34. Whisking would break the fluffy structure of the mousse, you do need to fold using a …
From cuisinedaubery.com
From cuisinedaubery.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love