What is it and how do you prepare?

Bomb dough recipe: what is it? You can see the name “pâté à bombe” which is a direct translation from English.

What is bomb dough?

It is a base used in baking to pasteurize eggs for use in cold preparations. This base consists of beaten egg yolks to which a syrup of water and sugar is added and cooked at 120 ° C. Bomb paste was spread to Italy in 1978 thanks to pastry chef Domenico Covano. It makes an excellent base for a variety of mousses and other desserts.

The difference between Pompeii paste and Italian meringue

Pour the hot syrup over the partially beaten egg yolk. The mixture is then whisked at medium to high speed until it reaches the stage of the mixture called a ribbon. The only difference with the Italian meringue is that to prepare this egg white must be used, while the bomb dough requires egg yolk, as mentioned above.

Explosive dough ingredients

The base of the Bombery Dough recipe that we are going to share with you is the batter prepared by the famous Gordon Ramsay.

Gordon Ramsay bomb dough

Ingredients :

  • 180 grams of fine sugar
  • 6 egg yolks
  • Water

Prepare :

Please dissolve the sugar in a bowl (medium sized saucepan) with 120ml of boiling water. When it becomes clear, bring to a boil and place a sugar thermometer in the container.

Meanwhile, start beating the egg yolks with an electric mixer until creamy. If you have a strong hand, you can do it manually.

When the sugar syrup reaches 120 ° C, immediately remove the bowl from the heat, not even a second. Do not turn off the electric mixer and while the beaters are working, pour the syrup over the yolks and beat at full speed for 3-5 minutes until you get a solid yellow foam.

Remove and let cool, whisking occasionally.

Divide it into parts.

Tips for using the bomb paste base:

Use one-third of this mixture for a mousse recipe, then refrigerate and use the rest within two days or freeze in two servings for up to two months. To use the frozen mixture, thaw for 10-15 minutes, then whisk gently until soft.

Bomb dough with whole eggs

How to prepare bomb dough

Ingredients for a 640gm consistency:

  • 240 grams of egg yolk
  • 100 grams of whole eggs
  • 180 gm fine sugar
  • 120 grams of water

Prepare :

Boil the mixture of egg yolks, eggs, sugar and water in a bain-marie at 83°C, beating on medium speed. Stop before the mixture cools completely and use it right away.

Bomb paste base can be used as a base for chocolate mousse. This way, you will have a soft and airy feel. Mousse can be used to make fillings or to divide filled cakes into layers.

Chocolate mousse based on bomb mixture recipe

Chocolate mousse paste recipe

Ingredients :

  • 200g dark chocolate 70%
  • 110 grams of granulated sugar
  • 30 grams of water
  • 110 grams of egg yolk
  • 450g chantilly cream

Nutrition information:

  • Serving Size: 100g
  • Calories: 4 calories
  • Carbs: 1 g
  • Protein: 1g
  • Fat: 1 g
  • Saturated fat: 1 g
  • Cholesterol: 2 mg
  • Sodium: 1 mg
  • Potassium: 2 mg
  • Fiber: 1g
  • Sugar: 1g
  • Vitamin A: 9 IU
  • Vitamin C: 1 mg
  • Calcium: 1 mg
  • Iron: 1 mg

Prepare :

  • Bring water and sugar to a temperature of 121 ° C, and at the same time, beat the yolks with an electric mixer. Add the syrup while whisking at high speed until it cools. In this way, bomb dough is made.
  • Melt the chocolate at 50 ° C and mix two thirds of the cream.
  • Mix well and gradually incorporate the mixture at room temperature.
  • Add the rest of the Chantilly cream, stirring gently with a spoon from bottom to top.

Whoopies (cakes) with chocolate mousse made from chocolate paste

Ingredients without those for preparing chocolate mousse based on bomb dough:

  • 200 gm wheat flour
  • 2 teaspoons baking powder
  • 75 time cocoa powder unsweetened powder
  • 120 grams butter
  • 150 ml semi-skimmed milk
  • 75 ml of curd or milk
  • pinch of salt

Preparation and cooking:

Preheat the oven to 180 ° C, cover a baking tray with butter paper. Mix flour, baking powder and cocoa. Add salt. Reservation.

Prepare the chocolate mousse (see recipe above). Add yogurt and milk to the mousse. Mix well. Place the preparation in the refrigerator for 20 minutes in a piping bag.

Put the dough on the baking tray in circles. It is important that the circles are of similar size – a matter of aesthetics.

Bake for 8-10 minutes until the biscuits are soft to the touch. Let them cool on a wire rack for a few minutes.

When the biscuits have cooled, apply a generous layer of chocolate mousse made with bomb dough on the “inside” of the biscuit. Put a second cookie to make a “sandwich”. Press lightly and decorate if desired.

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