1. SAllow the butter to soften and then mix with the flour.

2. Add 1/4 of the sugar to the milk and heat.

3. Gradually add (2) to (1) while stirring well so that the mixture does not become lumpy.

4. Add the egg yolk to (3).

5.Whip the egg white and add the remaining sugar, 1/3 or 1/2 at one time, to make meringue.

6. Add a portion of (5) to (4) and mix to soften the batter. Then, add the remaining meringue and mix carefully to retain the foam.

7. Spread (6) on a shallow pan to 1cm in thickness. Place the pan in a larger pan with some water, and bake in an oven at 190Ž for approx. 35 minutes.

8.After the souffle is done, cut it into 3 round pieces, 14cm in diameter. Sprinkle the surface with raw sugar and caramelize, using a hand-held burner.

Add the powdered sugar to the heavy cream and whip to soft peaks. Add the kirsch and stir slowly.

1. Place one souffle piece on the bottom of a cocotte and spread approx. 80g of heavy cream over it. Cut 10 of the strawberries in half and place them over the heavy cream. Repeat the same procedure one more time. Cover with the last souffle piece and spread the heavy cream evenly to fill the cocotte.

2. SFirmly place the remaining strawberries, apply napage and rouge over them. Decorate with chocolate and pistachio.