Pistachio soufflés

This is by far my most requested dessert. Everyone needs a dessert or two that really wows the crowd. There is nothing more enjoyable that gasp of surprise and delight from your dinner guests when you go to the trouble of making a soufflé for dessert. Your guests will feel so special and after all, isn't that one of the reasons we entertain? In these times of Covid-19 and greatly reduced social interaction big dinner parties are a thing of the past for the time being so this recipe makes the perfect amount for a small and intimate dinner where everyone can be socially distanced.

 Pistachio and chocolate are such a natural pairing and the dark chocolate sauce really makes the dessert. People always assume that soufflés are so difficult to make, that they are almost the reserve of a restaurant or highly trained chef. Nothing could be further from the truth as long as you follow certain rules. These can be made and assembled a couple of hours ahead of serving time, just pop them in the fridge and remember to take them out 30 min. before putting them in the oven. You may need to add a couple of minutes to the cooking time too. As ovens vary greatly I would suggest you keep an eye on them after 8 minutes. I’ve had some that required almost 14 minutes so the cooking time is merely an approximation. Have everything else ready to go before you take the soufflés out of the oven as they will need to be served immediately or they will deflate. Have each person poke a hole in the center of their soufflé and then pour in some of that delicious chocolate sauce and enjoy. Save any leftover chocolate sauce to be reheated and pour over ice cream for a hot fudge sundae! 

Pistachio Soufflés

Makes 6 individual soufflés

Crème Pâtissière
3T /25g all purpose flour
1/3C /67g sugar
1C /240g whole milk
4 large eggs yolks
2T/30g softened unsalted butter

Soufflé
5 egg whites at room temperature
Pinch salt
Pinch of cream of tartar
2T /25g granulated sugar
1/2C of pistachio paste *see note
Couple of drops of green and yellow food coloring
2T pistachio liqueur or 1/4t bitter almond extract
6-6oz ramekins, buttered and sugared

Chocolate ganache sauce
8oz/170g 60% dark chocolate, chopped
16oz/480g heavy cream
2T/30g unsalted butter

Prepare 6- 6oz. ramekins: carefully butter the interiors of the ramekins with a some softened butter all the way to the top and including the top edge. Pour in some granulated sugar and rotate to completely coat the inside and top edge of each ramekin. Set aside on the fridge while preparing the soufflé mixture. 
In a med. heavy saucepan heat the milk until scalding. In a separate small bowl mix the flour and sugar together with a wire whisk. Slowly add the scalded milk to the flour-sugar mixture and whisk thoroughly to avoid lumps. Pour the mixture back into the saucepan and replace over medium low heat, stirring constantly. Add the egg yolks one at a time whisking vigorously between additions until all are incorporated. Bring to a gentle simmer while whisking. Let simmer for a minute or two then remove from the heat and add the butter, stirring well to blend. Allow to cool slightly. The base may be made several hours ahead and refrigerated at this point and gently reheated before continuing. 
Preheat the oven to 400°F/200°C degrees. Place a heavy baking sheet into the over to preheat. 
Add the pistachio paste, food coloring if desired, and liqueur or extract to the base and whisk well to blend. Set aside.
In a very clean bowl of an electric mixer add the 5 egg whites, pinch of salt and pinch of cream of tartar. Begin mixing over med. low speed until the whites are foamy then increase speed beating until the whites are soft peaks. Sprinkle on the 2T of sugar while continuing to beat until the whites are stiff and very glossy but not dry. 
In a large bowl, add the base and about 1/3 of the beaten meringues and whisk gently lighten. Add the remaining meringue to the lightened base and using a large rubber spatula VERY GENTLY fold in the whites to the base until there are no white streaks visible,  taking care not deflate the whites very much. 
Spoon or pipe the soufflé mix to the top of the prepared individual ramekins, run your thumb around the inside edge of the ramekin. This will allow the soufflés  to rise straight up. Open the oven and place the soufflés onto the preheated baking sheet. 
Bake undisturbed for about 8-12 min. or until the soufflés are lightly golden brown on top and nicely risen. Sprinkle with powdered sugar and place on a serving plate. Garnish with mint and Serve IMMEDIATELY with the chocolate sauce. 

        To make the chocolate sauce, heat the cream until just below the boil then pour over the chopped chocolate. Let it sit for a few minutes then whisk together starting from the center of the bowl until completely incorporated. Add the butter and whisk until combined then serve. This sauce will keep in the fridge for a couple of weeks. To reheat, place it in a microwave safe bowl and cook at 15 second intervals until the sauce is melted and slightly warmed. Be careful not to over cook or it will burn and separate. 

NOTE: I buy my pistachio paste on line from Nuts.com.  I refrigerate in a tightly sealed container the remainder of the can.