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#16
03-26-2002, 09:12 PM
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 yes adding gelatine or other binders including chocolate. the bombe is added to the meringue, gelatine or chocolate and cream with flavors all folded together for frozen souffle, semi freddo, mousse, frozen mousse, chiboust, ice cream and other creams. it takes no time for the pate a bombe to come to room temp so folding is quite easy. once you have created formulas to use the pate a bombe it makes lovely products.
__________________ bake first, ask questions later. Oooh food, my favorite!  http://www.myspace.com/chefmbrown Professor Culinary and Pastry Arts www.CCCCD.edu  |
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