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What is a pate a bombe?



A pâte à bombe is the French term for a mixture used as a base for making chocolate mousse and other mousse-like desserts.

It is made by pouring a sugar syrup that has been cooked until it is 121 degrees celsius (249.8 farenheit) over egg yolks and whipping the mixture until it is completely cold and has transformed into a uniform, unctuous, airy mass.

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