French Food Friday - Pierre Koffmann's Pistachio soufflés

 

Bonjour mes belles,

In two weeks Easter will be here so today's recipe is one that you would be perfect for your Easter lunch or dinner.

Note the recipe is for two so just multiply the ingredients to satisfy your requirements.

Pierre Koffmann's Pistachio soufflés

To make the pistachio crème pâtissière:

500ml whole milk

120g egg yolks

100g caster sugar

40g pistachio paste

50g plain flour

Heat the milk in a pan over a medium heat and bring to a boil.

As the milk heats up, whisk together the egg yolks and sugar for 5 minutes. You want to keep doing this until they are mixed together, the volume of the mixture has increased, and the colour of the mixture is lighter.

Then add the flour and whisk thoroughly.

Once the milk comes to a boil, whisk in the pistachio paste until combined. “When you cook the pistachio with the milk, you’ve got that beautiful aroma and it reminds you of when you were kids,” says Pierre Koffmann.

Slowly pour a little hot milk into the egg yolk mixture and whisk. Continue to add more milk, little by little, whilst continuously whisking. Then tip the whole mixture back into the pan of hot milk and heat on a medium heat. Cook the mix, stirring gently with your spatula until it becomes very thick. Tip the mix into a bowl and leave to cool completely.

To make 2 soufflés:

3 egg whites

150g caster sugar

100g pistachio crème pâtissière

Icing sugar to serve

Preheat your oven to 180°C/350°F.

Pour the egg whites into a mixing bowl and whisk until thick and the volume of the mixture has increased. Add the caster sugar and keep whisking until you create a thick, glistening meringue.

Beat the pistachio crème pâtissiere in a clean bowl.

When you’re confident your meringue is done, add two heaped dessert spoons of the meringue into the crème pâtissiere mixture, but this time, fold it in gently using your spatula. “What you want to achieve is a perfect mix between the meringue and the crème, you don’t want to finish with a big blob of meringue in the middle of your soufflé,” explains Pierre Koffmann.

Fill 2 ramekins with the souffle mixture, giving them a gentle tap on the kitchen worktop to ensure there are no air pockets. Use a knife to smooth the surface of the souffle and then run your thumb around the edge of the ramekin to encourage it to rise without sticking to the sides.

Slide the souffles into the oven for 12-15 minutes. Keep an eye on them. They should rise and be golden on the surface.

Remove them from the oven and dust with icing sugar. You can enjoy them on their own or with cream, sorbet or ice cream.  They're best enjoyed served straight from the oven.

Bon vendredi a tous ♥

Leeann x