Abstract: A frozen sweet souffle, comprising an 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. It has been found that the admixture of an uncooked chou paste to a cooked pastry cream, to which is then incorporated stiffy beaten egg whites, results in a culinary preparation for sweet souffles which can successfully undergo freezing. The sweet souffle of the invention can be kept in the frozen state during prolonged storage, without any deterioration or alteration of flavor.