Frozen sweet souffles and method of preparing same

A frozen sweet souffle, comprising a homogeneous mixture of a cooked pastry cream, an uncooked chou paste and stiffy beaten egg whites in a volume ratio of about 1.5 :

• 1 :
• 1.5 based upon the volume of basic liquid of each ingredient of the mixture.

A frozen sweet souffle, comprising an homogeneous mixture of less than about:

• 1.5 centiliter of whole milk, 1 centiliter of water, 0.7 centiliter of egg yolks, 2.1 centiliters of egg whites, 1250 centigrams of castor sugar, 785 centigrams of flour, 300 centigrams of butterfat solids and 15 centigrams of salt.

A method of preparation of a freezable food composition for use in preparing sweet souffles, which comprises incorporating an uncooked chou paste into a boiling cooked pastry cream, mixing over heat to obtain an homogeneous mixture and folding in stiffy beaten egg whites to form a smooth composition;

• the pastry cream, chou paste and beaten egg whites being utilized in a volume ratio of about 1.5 :
• 1 :
• 1.5 based upon the volume of basic liquid of each ingredient.

A method of preparation of frozen sweet souffles, which comprises incorporating an uncooked chou paste into a boiling cooked pastry cream, mixing over heat to obtain a homogeneous mixture, folding in stiffy beaten egg whites to form a smooth composition and freezing said composition at a temperature of about -15.degree. to 20.degree. C;

• the pastry cream, chou paste and beaten egg whites being utilized in a volume ratio of about 1.5 :
• 1 :
• 1.5 based upon the volume of basic liquid of each ingredient.