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Twice baked souffles

post #1 of 3
Thread Starter 
Where I work we have a twice baked cheese souffle as a starter but I'd like to make a sweet souffle as a desert. can they be reheated in the same way and still give a good result?

if not, whats a good way to cook them for service?
post #2 of 3
I've never heard of baking a soufflé twice.
Soufflé is very delicate.
Would you please explain further.
post #3 of 3
Thread Starter 
Its just a precooked Souffle that is reheated in the oven to order, as cooking a raw souffle mix to order would take a long time. Technically its not twice baked, its just how they're described on Menus because it sounds better than reheated.
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