PÂTE À BOMBE | Valhrona US

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3.1
PÂTE À BOMBE

Unit of Measure

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Grams
Ounces

Ingredients

240 g AN Gold powder
100 g Eggs
180 g Sugar
120 g Water

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Recipe

Poach the egg yolk, egg, sugar and water mixture in a bain marie at 83°C (185°F).

Beat at a medium speed.

Stop before your mixture has completely cooled and use immediately.