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Soufflé

Freezing souffle base in advance

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Home Cooking Soufflé

Freezing souffle base in advance

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Clarissa | | Feb 13, 2013 10:11 AM

I made twice as much of the base (chocolate, cream, sugar, liquor, etc.) as I need. I haven't yet whisked in the yolks or whipped up the whites. I want to freeze some of this. Do I freeze the base in a bowl without any egg added (and defrost and then complete the prep to bake) or do it to the point of being ready to bake and freeze in the dishes? Thanks

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