H
ey! You! Yes, You, snap out of it! This is not about Marlon Brando and “The Last Tango in Paris” (although butter is the hero again), this post is about another kind of naughty pleasure and a sweet one indeed!
pate a bombe
How to Make Pâte à Bombe and Zabaglione
T
oday it is all about egg yolks and the point of view. To some people, egg yolks are a reminder of fat and cholesterol, but I like to look at my glass as half full. That means, my dear readers, that when I look at egg yolks, I see their delicious future: a decadent chocolate parfait, creamy bavarois, silky crème pâtissière, or a luscious zabaglione melting in my mouth…