Pierre Gagnaire

The coating on these nuts is wonderfully delicate, and the method couldn't be simpler.

Adapted from Pierre Gagnaire The French, who invented soufflés, understand that the whole point is that everything that rises falls. Soufflés should not be overcooked; they should be slightly creamy in the middle.

Because the oil in the pistachio paste separates from the solids, it is necessary to blend the contents of the entire can of paste in a food processor until it is creamy and light in texture.