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Discussion Starter · #1 · (Edited)
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?
 

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Discussion Starter · #3 ·
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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