Pate A Bombe Food

PâTé à BOMBE

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.

PâTE à BOMBE

Steps:

• First, place the granulated sugar in a heavy saucepan. Next, add enough water to just cover the sugar. The sugar should be a wet sand texture. Next, heat the sugar on medium-heat on the stove top. Use an instant read thermometer to monitor the temperature. You want to cook the sugar until it reaches 250 degrees F (firm ball consistency, meaning if cooled, the sugar would form a firm, pliable ball).
• In the meantime, pour the egg yolks into a stand mixer and beat on medium-high. The yolks should increase in volume slightly and turn a pale yellow. When the sugar reaches 250 degrees F, quickly remove from the stove, and carefully pour the molten sugar into the mixer with the egg yolks. You may want to lower the speed to prevent splattering, but return the mixer to high speed (to prevent curdling the yolks) once all the sugar is added.
• Allow the sugar-yolk mixture to beat on high until the outside of the mixing bowl is at room temperature. The pâte à bombe should be doubled in volume and a fluffy texture without lumps.

BLACK FOREST MOUSSE

Steps:

• In a medium saucepan, combine the pitted cherries, water, lemon juice, granulated sugar, and cornstarch, and cook over medium heat. When the mixture starts to boil, reduce to a simmer and let cook for ten minutes, or until thickened. After ten minutes, pour in the vanilla extract and mix well to combine. Transfer the compote to a bowl and let cool completely at room temperature.
• In a medium saucepan, combine the water and granulated sugar, mixing so that all the sugar is coated in water. Cook the mixture over medium-low heat until it reaches 240°F (known as the soft-ball stage).
• If using powdered gelatin, dissolve the gelatin in a small amount of water. Once it forms a congealed mass, microwave the mixture for 10-15 seconds, or until fully dissolved.
• In a separate bowl, whip the heavy cream until soft-medium peaks form. Set aside.
• Once the pâte à bombe is cool to the touch, stream in the melted gelatin and mix until combined. Then, gently fold in the melted chocolate until homogenous. Finally, fold in the whipped heavy cream and mix until well combined. Refrigerate the mousse for at least 30 minutes so that it sets up.
• In a stand mixer fitted with a whisk attachment (or a bowl with a hand mixer), beat together the heavy cream, powdered sugar, and vanilla extract until medium peaks form.
• Using a clear glass or a small bowl, layer the chocolate mousse, cherry compote, and whipped cream as desired. Serve immediately, and store leftover components in the fridge for up to three days.