Making Pâté à bombe without sugar thermometer

The recipe says that the sugar syrup must reach 120C, but I have no sugar thermometer. Can it be done without a thermometer?

Dissolve the sugar in a medium saucepan with 120ml boiling water. When clear, bring to the boil and place a sugar thermometer in the pan.
Meanwhile, whisk the yolks with an electric mixer until creamy. When the sugar syrup reaches 120C, remove from the heat at once. Keep the mixer beaters running, drizzle the syrup onto the yolks and beat, on full speed, for 3-5 mins until you have a firm yellow foam. Remove and cool, whisking occasionally. Divide into 3 portions.

Best Answer

120°C is what's known as the firm ball stage of caramelisation, because when you drop some of the caramel into cold water, you should then be able to make a firm but still pliable ball with it. You can use this to determine the approximate temperature. This page lists all the stages so you can determine how far along you are.

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How do you make a pate bomb?

Directions

Boil sugar and water at 121\xb0C (250\xb0F) and pour over the yolks while they are already foaming in the mixer.

Whip the mass at high speed until it is lukewarm (40 - 50\xb0C, 104\xb0F - 122\xb0F)

If you don't use the pate a bombe right away, store it in the fridge at +4\xb0C (+39\xb0F), well-covered with plastic wrap.

Why is it called pate a bombe?

P\xe2te \xe0 bombe is aptly named, for it is, not to put too fine a point on it, the bomb. It's a rich concoction of cooked sugar syrup and egg yolks, whipped up into a light, creamy consistency.

What is a bombe method?

P\xe2te \xe0 Bombe is the product of whipping egg yolks with cooked sugar to make a fluffy, rich base for many recipes like chocolate mousse. This classic French technique is also perfect for making no-churn ice cream.

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