Tiramisù Pâte à Bombe - Bakery-Pastry - Elle & Vire Professionnel
Pour the mascarpone into a bowl and set aside. Mixture 1 : make a pâte à bombe. Cook the sugar with the water at 118 °C and pour it over the egg yolks whilst
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.elle-et-vire.com.
Ingredients
- 1 kg Mascarpone
- 333 g Excellence Whipping Cream 35% FAT
- 275 g egg yolks
- 250 g sugar
- 150 g water
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