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un-baked choc souffle' base transport

post #1 of 5
Thread Starter 

 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.

post #2 of 5

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?

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #3 of 5
Thread Starter 

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.

post #4 of 5

Finish your base as soon as you arrive on-site, they'll hold in the refer
 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #5 of 5

Bring base mix with ,whip and bake on site for best product quality.

Chef EdB
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...

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Chef EdB
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...

Reply
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