10-15g pistachios, lightly toasted and roughly chopped (optional)
To line the soufflé cups
30g unsalted butter, softened
100g caster sugar
Method
Brush the inside of 4 large,
ovenproof teacups (9cm
diameter and 6cm deep) or
ramekins with the softened
butter, finishing by brushing the
sides upwards. Pour the sugar
into the first cup and rotate until
completely coated, then tip the
excess into the next one. Repeat
for every cup and then put them
in the fridge to set.
In a bowl, whip the egg
whites to medium to firm peaks,
gradually adding the sugar from
the soft peaks stage. Using a
hand whisk, add one-third of the
egg whites into the pastry cream
mixture and whisk quickly to
combine until smooth.
Using a rubber spatula, carefully
fold in the remaining whipped
egg whites until fully combined.
Divide the mixture among the
cups or ramekins, filling each to
the top. Using a palette knife,
level and smooth the surface,
then dust lightly all over with
icing sugar.
Holding the rim of the cupor ramekin with your thumb
and index finger, and without
squeezing too hard, circle the
cup, removing about 2-3mm of mixture from the edge to
prevent the soufflé sticking to
the side when rising in the oven.
Put each soufflé in the
microwave for 5-10 seconds
maximum until the top is slightly
domed (this will help them to
rise in the oven). Space out the
soufflés on the hot baking tray,
sprinkle with pistachios, if using,
and bake for 10-12 minutes until
risen. Serve immediately.
Recipes and photographs taken from Bake with Benoit Blin by Benoit Blin, photographs by Sam Folan (Hardie Grant, £26).
