"Soufflés. We make the crème pâte in advance, but when it’s ordered, the process is: warm crème pâte over a double boiler, and while that is warming, you need to hand whip a fresh meringue. Once the crème is warm, you have about three minutes to fold in the whites and then fill your molds to make sure you don’t touch the edges . Into the oven for three minutes, open the oven, and rotate for two minutes.
While it’s not the most difficult thing in the world, when you’re busy and have 4–6 on order, and each one needs to pass a three-finger test , it can get quite hard and demoralizing when they don’t work."
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