Pate a bombe
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Chocolate hazelnut shortbread, Chocolate mousse, Charlotte, Crem Chantilly, Pot de creme
PREP LIST
Powdered sugar, Vanilla extract, Salt, Eggs
Pastry flour, Egg wash, Coarse sugar crystals, Milk or semisweet chocolate, melted and tempered Granulated sugar, Water, Lemon juice, Heavy cream, room temperature
Unsalted butter, cut into pieces, Bread flour, Cornstarch, Egg yolks, Vanilla extract
Egg whites, Granulated sugar, Milk, Bittersweet chocolate, Granulated sugar
Vanilla extract, Coffee liquer, Whipped cream and chocolate shavings
TOOLS
Standing mixer, oven, sheet tray, pipping bag
SUMMARY
Pate a bombe is actually a very unstable because the eggs typically are not cooked so for this recipe we changed it a bit.
PERSONAL OBSERVATIONS
Learning the correct "jiggle" a baked custard should have when done is critical in able to know when to take it out.