La pâte à bombe base is very important in baking, as it allows the use of pasteurized egg yolks. In this way, the eggs are healthy and germ-free! I think it's a good solution, especially if you have kids. Furthermore, with the addition of cream or mascarpone cheese can become a good base for creams and frozen desserts.
Ingredients:
90 grams of egg yolks
half a vanilla bean (optional)
For sugar syrup:
150 g sugar 45 g
water Whip the egg yolks with a whisk to minimum speed. Flavor with vanilla, if desired.
Prepare the syrup by boiling water with sugar. Bring to a boil.
Dip a spoon and, if the latter raising the syrup forms a thread, it is ready. 
Fit still yolks, increasing the speed to maximum. Pour in the syrup. continue beating until completely cooled.
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