Twice baked souffles

Discussion in 'Professional Pastry Chefs' started by slipp000, Sep 19, 2016.

  1. slipp000

    slipp000

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    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?
     
    Last edited: Sep 19, 2016
  2. chefross

    chefross

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    I've never heard of baking a soufflé twice.
    Soufflé is very delicate.
    Would you please explain further.
     
  3. slipp000

    slipp000

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    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.