Having some problems with my pastry chef. She is not sure as to the parts and technique to making chocolate souffle made to order. At present we are using pastry cream, callebaute chocolate melted, and sweet egg whites beaten stiff. If we get an order how much of each to have a consistent souffle to bake in 10 minutes. Our souffle dishes are 4" wide, 1 1/2c. volume. Any help would be appreciated.