Directions
- 1Add egg yolks to a bowl of a stand mixer and whip them at very high speed until they get very fluffy and pale.
- 2Meanwhile, add water and sugar to a small saucepan.
- 3Ensure that all the sugar is wet to prevent it from getting crystallized while heating the syrup.
- 4Wash off any sugar attached to the side with water using a pastry brush.
- 5Start heating the mixture at medium heat, without shaking or mixing the syrup, until the temperature gets closer to 244ºF.
- 6Wash off the side with water once or twice while heating.
- 7Remove from the heat once it reaches 244ºF | 118ºC.
- 8Turn down to low heat toward the end to avoid missing the temperature.
- 9Swirl the pot to make the temperature even for an accurate reading.
- 10Immediately add the hot syrup to the whipped egg yolks because the syrup gets a lot thicker as it cools down.
- 11Slowly add the hot syrup from the side of the bowl as you continue whipping the egg yolks at high speed.
- 12Flip the pot upside down at the end to add all the syrup left in the pot.
- 13Continue whipping the mixture at high speed while it's hot or very warm.
- 14Turn it down to medium-low speed once it cools down to gently warm.
- 15Finally, stop whipping it when it cools down to room temperature; the finished pate à bombe should look smooth and shiny.
- 16Add softened butter and salt and whip for about 5-10 minutes at medium speed until it gets very fluffy for a lighter, more airy texture.
- 17Scrape off the bottom and the sides of the bowl to pick up any butter that might be left out, and mix.
Ingredients
- 120 g Egg yolks (From 7 large eggs)
- 80 g Water
- 200 g Granulated sugar
- 450 g Unsalted butter (softened)
- 0.125 teaspoon Salt (optional)
Equipment
Stand mixer with a whisk attachment or a hand mixerSmall saucepanPastry brushDigital thermometerSilicone spatula
Tips
- Use clean pot and tools to prevent sugar crystallization.
- Heating the sugar syrup to 244°F (118 °C) makes a slightly thicker pâte à bombe for stiffer French buttercream.
- Immediately add hot syrup to whipped egg yolks as it thickens quickly upon cooling.
- Whip egg yolks at high speed while adding hot syrup slowly from the side of the bowl to ensure even incorporation.
- Use soft butter at room temperature to create smooth and fluffy buttercream; avoid partially melted or firm butter.
- Ensure the pâte à bombe is not warm when adding butter to prevent the butter from melting and making the buttercream loose.
- For flavoring, add vanilla extract, melted chocolate or cocoa powder, lemon curd, caramel sauce, jam, or coffee powder.
- Use gel paste food colorings instead of liquid colorings for more vivid colors and to prevent the buttercream from getting too loose.
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