Basic Bombe Mixture II

Preparation info

  • Yield:

    1½ qt

    • Difficulty


Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About


Ingredients U.S. Metric
Egg yolks



  1. Whip the egg yolks lightly in a stainless-steel bowl, then gradually beat in the syrup.
  2. Set the bowl over hot water and whip the mixture with a wire whip until it is thick and creamy, about the consistency of a thick hollandaise sauce.
  3. Remove the mixture from the heat, set it over ice, and continue whipping until it is cold.