In this Meet Your Maestro moment, Pierre Koffmann demonstrates how to create a delicate pistachio soufflé, revealing the finesse behind a true French classic.
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35 Comments
I will try it right now.
He's been in the UK for 50+ years, but still sound like he just crossed the channel
I'm subscribed to this channel exclusively for Pierre Koffmannn, Marco Pierre White and Richard Bertinet. Every time they upload a video starring someone else I'm like, Who the hell's this? How to increase my management skills and gain self-confidence? Who cares, how about gimme some cooking videos!
I mean, it looks absolutely divine. I have never eaten a souffle in my life ! One day.
There oui are
Dont really understand why he puts egg yolk in the ice crean tho, for taste or for consistency maybe?
Pierre is the best 😀
I really needed him to break that mother open at the end there. 🥲
Awesomeness ✌🏾➰🙏🏾
Admirable concentration and everything done with such economy of means and purpose. Apart from the ice cream churner, just pure handwork. (But I do wish someone would teach the man the usage of the verb 'to add', rather than 'to put it in'.)
OK, look. I know it’s taboo to mess with tried and true masterpieces like this dessert. I’ll eat this any time I can. All I’m saying is I wonder how this would taste with a little dusting of cocoa powder or grated chocolate.
ALLONZ Y
Am trained in classic French cooking by Albert Roux, watching this is like going back 25+ years ❤
Bon Chef!!
Thanks for this channel ❤
Yolk of eggs! 😂
He's so France he's hilarious
I use Julia Child's recipe from "Mastering the Art of French Cooking" for soufflé au chocolat. The problem is that it collapses immediately out of the oven. Why? This soufflé, before baking, is very strong and sturdy, hence why it doesn't collapse. How can I make my soufflé au chocolat so it doesn't collapse out of the oven? Thank you.
Chefs Pierre Koffmann, Marco Pierre White, Pepe Guido, Richard Bertinet, Giorgione … Thanks!!!
Pure paradise. A chef is really 5 stars if they make their own ice-cream.
Maestro! 👏🏻👏🏻👏🏻👏🏻
When on earth did recipes start to list liquids by *weight*???? That said, I am about to make it – I have some pistachio paste just hanging around….
Man I really learned how to cook watching Pierre and Marco
Macro Pierre Koffmann
Is there a recipe?
Great idea to make a video about a recipe when 50% of the recipe don't have quantities , written anywhere, never told
How does he make the pistachio paste?
His finger licking sounds and feels disgusting….Eww..
😋
Chef, there was chocolate coating in the dish at la tante Claire😋
Es felt das Rezept unten link
Sehr schön nur das Rezept wahr gut im link
Superb 👏🏻
Watching a master like Pierre Koffmann make this look so effortless is a masterclass in itself. The tip about using the thumb to create a rim around the mold so the soufflé rises perfectly is the kind of detail you only get from decades in a 3-Michelin-star kitchen. Simply legendary! 👨🍳✨
The transition from 'blanchir' the eggs to that vibrant green pistachio pastry cream is just beautiful to watch. Pierre’s philosophy of keeping it simple yet perfect is why he’s a chef’s chef. I could watch him cook all day! Bon appétit! 🇫🇷
Pistacchio, con due C