Glossary P
A Pâte à Bombe is the French term for a mixture used as a base for making chocolate mousse and other mousse-like desserts. This term is used for egg yolks beaten with a sugar syrup, then aerated. It is the base used for many mousse and buttercream recipes.
It is made by pouring a sugar syrup that has been cooked until it is 121 degrees celsius (249.8 farenheit) over egg yolks and whipping the mixture until it is completely cold and has transformed into a uniform, unctuous, airy mass.
Pâté Choux refers to a paste used to make cream puffs, eclairs, and other more elaborate pastries. It is made by adding flour to boiling water or milk, which has been enriched with butter. Eggs are then added into the paste to leaven it. Savory pastries such as Gougere may also be made with this paste.
Pâté is the French term for "paste or pastry".
English: Marrow Kabab / Deutsch: Markknochen-Kabab / Español: Kabab de tuétano / Português: Kabab de Tutano / Français: Kabab de Moelle / Italiano: Kabab di Midollo /
Patili Kabab refers to a kind of Kabab from Uttar Pradesh, India. This particular Kabab is prepared especially well by Begum of Kurki who still maintains high standards of gastronomy.