Soufflé aux Pistaches from Memories of Gascony by Pierre Koffmann
Preheat the oven to 230°C/450°F/gas 8. Boil the milk with the pistachio paste. Beat together the egg, yolk and half the sugar for 2 minutes, then add the flour and mix for 1 minute. Pour on the...
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Ingredients
- 1 whole egg
- 1 egg yolk
- 50 g/2 oz caster sugar
- 40 g/1½ oz plain flour
- 20 g/¾ oz butter, softened
- 50 g/2 oz grated chocolate
- 6 egg whites
- 50 g/2 oz pistachio paste
- 100 ml/4 fl oz milk
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