Food and Travel Magazine | Hot pistachio soufflés
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Cooking tools:
- Teacup
- Ramekin
- Pastry brush
- Refrigerator
- Oven
- Flat baking tray
- Mixing bowl
- Whisk
- Spatula
- Offset spatula
- Icing sugar sifter
- Microwave
- Measuring cup
Ingredients
- 125g pastry cream (see recipe, linked below)
- 75g pistachio paste (see recipe, linked below)
- 150g egg whites
- 75g caster sugar
- icing sugar, to dust
- 10-15g pistachios, lightly toasted and roughly chopped (optional)
- 30g unsalted butter, softened
- 100g caster sugar
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