The pâte à bombe is a base used in desserts like tiramisu, mousse and parfait.
It consists of a whipping of egg yolks to which a syrup of water and sugar cooked at 120 °C (248 °F) is added.
[1][2] It is already mentioned in Pierre Lacam, 1878https://gallica.bnf.fr/ark:/12148/bpt6k940508c.
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