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Feb 13, 2013 10:11 AM

Freezing souffle base in advance

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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  1. Freeze the base, including the egg yolks. Hold off adding beaten egg whites until just before baking.