A semi-finished product based on egg yolk for those looking for high performance! The compound is obtained from processing pasteurised egg yolks with a mixture of sugars. This whipped, soft and light mass can be used to lighten sweets.

• It replaces the traditional Pâte à Bombe in all preparations that see it as the protagonist.
• It is used to produce and lighten tiramisu, chocolate mousse, and mousse with oily nuts such as hazelnut mousse, and pistachio mousse.
• Ideal for making buttercream and various types of parfaits and ice creams… and much more!