PREPARATION OF THE FILLING

Heat the milk with the pistachio paste. Beat the egg yolks with the sugar. Pour a bit of hot milk to the egg yolks while continuing to beat. Pour the yolk mixture back into the saucepan with the rest of the milk and cook over a gentle hour thicken without boiling. Grind the pistachios and mix them together with the almond powder under the filling. Allow to cool.

Spread the filling over 6 pistachio ice cube trays and put at least 2 hours in the freezer.

PREPARATION OF MOELLEUX

Melt the chocolate with the butter in a bain-marie or in the microwave. Add the sugar and mix well. Beat the eggs, add them and mix well. Sift the flour and mix well. Chop the pistachios coarsely and add them together with the pistachio paste. Mix well. Take 6 individual silicone baking tins (if you use other flatten them well with butter). Divide the mixture between the ramekins and put 1 hour in the refrigerator.

Preheat the oven to 410°F. Take the frozen pistachio filling from the freezer and push them softly in the moelleux. Put for about 12 minutes in the preheated oven (depending on the type of furnace). Take out of the oven, let rest for 10 minutes and demould the moelleux on a plate.

Serve immediately.