PANERA BREAD 4 CHEESE SOUFFLE RECIPE (2024)

FAQs

What is panera soufflé made of? ›

Deliciously crafted souffle made with our savory egg mixture, Neufchâtel, cheddar, Parmesan and romano cheeses.

There's only one serious secret to the perfect soufflé and that is careful whisking of the egg whites so they keep their volume and puff to a maximum in the oven. The whites should be at room temperature and you can reckon at least one and a half per person.

What is the main difference between a souffle vs quiche? The main difference lies in the base and the texture of these two dishes. While quiche has a savory pastry crust filled with a custard base made from whole eggs and cream, a soufflé relies heavily on whipped egg whites to give it a light and airy texture.

A spokesperson also confirmed to CNN that these updates are different from a larger change last year that it was testing at a few restaurants, which saw a big chunk of menu items being eliminated. Panera confirmed that the kitchen sink cookie, kids menu and soufflés are staying.

Souffle Logic: A soufflé is made up of three elements: A base sauce enriched with egg yolks (pastry cream for sweet, béchamel for savory), a filling (anything from cheese to chocolate), and whipped egg whites.

The key to making a light and airy soufflé lies in the method by which the whisked egg whites are incorporated into the base mixture. This process, called ''folding'', requires gentleness and patience, as the aim is to preserve as much of the air introduced into the whites during whisking as possible.

If the egg whites are not mixed enough, they will be too heavy to rise, but if they are over-whipped they will collapse in the oven. Finally, and most problematically, any cross-contamination between yolks and whites will cause the whole concoction to collapse, which is the bane of many dessert chefs' days.

Breads: The bread with the fewest calories is the whole grain miche with 130 per serving. Other good choices are the whole grain baguette or whole grain loaf with 140 calories (each option also has 3 grams of fiber per serving).

No. Panera serves breakfast from 6 AM to 10:30 AM on weekdays and 6 AM to 11:00 AM on weekends.

Is Panera grilled cheese unhealthy? ›

Grilled Cheese

This sandwich is loaded with saturated fat and sodium, with little to redeem it aside from calcium and protein from the cheese.

French meringue is the least stable of the three meringue types but the lightest and the most airy. It is often used for making individual meringues, pavlovas, and torte layers with the addition of ground nuts. It is also the type of meringue used to make oeufs a la neige (snow eggs) and sweet soufflés.

According to La Varenne Practique (a timeless masterwork you should consider owning if learning more about classic French cooking appeals), there are only a few critical points to perfecting a souffle: a base of the right consistency, stiff egg whites, and the careful folding of the base and the beaten whites.

The answer turned out to be simple: if the custard is an egg-only custard, due to the delicate nature of the egg and its tendency to easily overcook, use a water bath to prevent the egg from doing exactly that.

Soufflés are generally baked in ramekins or soufflé dishes: these are typically glazed, flat-bottomed, round porcelain containers with unglazed bottoms, vertical or nearly vertical sides and fluted exterior borders.

Instead of beating them whole and pouring them into a hot pan, as one does for a traditional French omelette, the eggs in a soufflé omelette are separated first. The yolks are beaten in one bowl and the whites in another, the latter until enough air has been incorporated to reach stiff peaks.

And souffle is nothing more than a custard-like base that's lightened with beaten egg whites, baked and served immediately. Stephen Lyle, chef of Odeon in New York City, bakes his creme caramel in thick restaurant coffee cups; any ramekins or heat-proof custard cups will work fine.

Egg Yolks + Egg Whites – Eggs are separated for this recipe; the yolks are beat with the sugar, then mixed in with the melted butter and chocolate, while the egg whites are whipped to stiff peaks to give the souffle that wondrous volume. Sugar – Regular granulated sugar is all you need for this recipe.