I am a personal chef catering to a party of ten. I would like to know if i can transport un-baked base for choc souffle'. Would it be able to stay stable to be baked at the second location? Thank you.
un-baked choc souffle' base transport
In my experience, NO!
But it really isn't that hard to whip the egg whites on-site and fold in the rest.
Why would you even consider trying to transport the whipped base?
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Thank you and I was considering it because I have to work on a grill outside, build plates and I really did not want them to wait for dessert, I like it to go smooth, but I can get it done I just have to multitask. Thank you again and have a good evening chef.
Bring base mix with ,whip and bake on site for best product quality.
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US with 17 Million Dollars per year annual volume).
Well versed in all facets of Continental Cuisine...