Pâte à bombe
id:
p-te-bombe-295-5501264
title:
Pâte à bombe
text:
The pâte à bombe is a base used in frozen 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. It spread in Italy in 1978 thanks to Domenico Cuofano, pastry chef of the Swiss school.
brand slug:
wiki
category slug:
encyclopedia
description:
Egg-based pastry base
original url:
https://en.wikipedia.org/wiki/P%C3%A2te_%C3%A0_bombe
date created:
date modified:
2024-03-30T13:49:52Z
main entity:
{"identifier":"Q60977870","url":"https://www.wikidata.org/entity/Q60977870"}
image:
fields total:
13
integrity:
14