Recipe Video


butter 82.5%
0.50 cup
125 g
4.38 oz
4.12 fl oz
pistachio paste
0.25 cup
2.75 tbsp
40 g
1.40 oz
1.32 fl oz
cream 33-34%
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
vanilla extract
1 tsp
4.92 ml
1.50 cup
390 g
13.65 oz
12.87 fl oz
1 cup
240 g
8.40 oz
7.92 fl oz
0.50 tbsp
8 g
0.28 oz
0.26 fl oz
egg whites
0.50 cup
100 g
3.50 oz
3.30 fl oz
lemon acid
1 g
0.04 oz
0.03 fl oz


Let’s give the floor to the pastry chef: “Hello! Having tried this dessert once, I must admit that I fell in love with it from the first minute. This is a new interpretation of the classics. You cannot imagine anything more delicate and refined! This pistachio taste cannot be confused with anything else, as it is rich in unique notes of bright taste.

In this regard, I suggest you to cook this delicacy according to the following recipe. I am sure you will fall in love with it; don’t even resist!”


For the crème:

  • Butter 82.5% - 125 g | 4.40 oz
  • Pistachio paste – 40 g | 1.40 oz
  • Cream 33-34% - 70 g | 2.45 oz
  • Vanilla extract – 1 tsp | 1.00 tsp

Pistachio paste is added to the crème along with the butter.


For the meringue:

  • Sugar – 390 g | 13.75 oz
  • Water – 240 g | 8.45 oz
  • Agar (-900-) – 8 g | 0.30 oz
  • Egg whites (at room temperature) – 100 g | 3.55 oz
  • Lemon acid – 1 g | 0.05 oz


  1. Mix the butter, vanilla extract, pistachio paste and the cream. Whip until smooth and creamy. Leave the cream aside.
  2. Bring the water with agar to almost a boil (the agar will dissolve at the temperature of 95C | 203F), and add the sugar; boil the syrup to 110C (230F). When the temperature of the syrup is about 106C (223F), start whipping the egg whites at the lowest speed. Then add the lemon acid, and whip at a medium speed until thickened and increased in volume. Pour the syrup into the whipping whites in a thin stream. Whisk until smooth medium peaks.
  3. Assemble the dessert immediately. Combine the meringue and the crème using a spatula, and mix until smooth. Pour it into the frames, and flatten. Leave the dessert at the room temperature for 2 hours. Remove the frame, and cut the soufflé into cubes of the same size; roll the cubes in pistachio crumbs.

Bon Appetit!