How are hot sweet souffles and pudding souffles presented?

It's always better to eat any kind of souffle when it's fresh out of the oven. Within 2 minutes, it'll fall. But if you don't really care about presentation, it'll still taste fine.

it's something. does that help? of couse it will.

In the midle shelf because of heat absorbtion!

With souffle it is not a good idea to make it too far ahead because it will not rise as it should if it is prepared too far ahead. Rather make it and bake it immediately after having prepared it.

Pommes Soufflées are a puffed potato chip. Potato slices are soaked in water, dried, fried at a low heat (325) then re-fried at a high heat (375).