For the Souffle Base (enough crème pat for 40 soufflé)
2300g Milk
3 Vanilla Pods
360g Flour
240g Butter
330g Sugar
12g Salt
320g Egg Yolk
500g Babbi 100% pistaccio Paste
Scrape the Vanilla pods in to the milk and bring to the boil
Blend the flour, butter, sugar and salt in the thermomix then add to the milk
Cook this out for 15 minutes
Add the egg yolk and cook out for a further 3 minutes
Transfer to a standing mixer with a paddle fitted.
Beat until it is cold enough to touch and add the pistachio paste
Mix until totally blended and transfer to 800g bags.
Refrigerate/Freeze as necessary
For the Chocolate Sauce
1080g Water
900g Caster Sugar
720g Whipping Cream
180g Glucose Syrup
360g Cocoa Powder
Place all ingredients in a pan and bring to the boil
Whisk to incorporate and reduce, stirring occasionally
Reduce to desired consistency. Approx 15-20 mins low heat
Recipe for 2 Souffles
40g Sugar
120g Egg whites
80g Pistachio Crème Pat
Line moulds with butter with a pastry brush. Use vertical strokes to encourage the rise.
Place moulds in fridge so butter doesn’t melt.
Whip whites to a froth then add the sugar, get the crème pat hot over a double boiler.
Whip the whites to very stiff peaks then split mixture in half
Beat half the mixture into the crème pat, then fold the second half in more gently
Pipe into moulds and clean the top, bake at 180oC for 5-6 minutes