Chocolate Refrigerator Soufflés

Preparation info

  • Yield:


    servings made in ramekins, 3½ inches in capacity
    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Many restaurants are simply not equipped to prepare and serve traditional soufflés, which must be ordered, fired, and picked up at precisely the right times, either because of the way the front-of the-house service is set up or, more likely, because the pastry kitchen does not have the time or space. (In some operations, the so-called pastry kitchen is nothing more than the corner of the main kitchen where they happen to keep the mixer!)

Whatever the situation, if you cannot prepare