un-baked choc souffle' base transport

Discussion in 'Professional Pastry Chefs' started by dinker1972, May 9, 2012.

  1. dinker1972

    dinker1972

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     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.
     
  2. petemccracken

    petemccracken

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    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?
     
  3. dinker1972

    dinker1972

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    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.
     
  4. petemccracken

    petemccracken

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

    chefedb

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