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.

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.

If you'd like to serve some meat, don't spend a lot of time preparing some big roast or grilling steaks. Instead, offer some salumi (like prosciutto or salami) or other charcuterie…or crumble some bacon in the salad. Some crusty French bread is also nice to serve with your soufflé.

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.

The Basics

There are all kinds of soufflé, yet what they all share in common is their two constituent parts: a base made of flavored cream sauce or puree and a soft meringue made of beaten egg whites. The base of a soufflé gives it its flavor, while the meringue gives it its texture.

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.

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.

Souffle may be made up ahead and refrigerated as long as 24 hours. Put souffle in cold oven and bake 50 minutes at 325 degrees. It can also be frozen up to 7 days. Allow 50 to 60 minutes to bake frozen at the same temperature.

The recipe for the original souffle came from here, but if you really want to taste what my childlike imagination conjured all those years ago, I suggest you let them cool, cover with plastic wrap, and keep in the fridge overnight. The next day, top with some berries and a big plop of whipped cream.

Why is my soufflé runny? ›

The hotter the oven, the more quickly and fully the soufflé will rise, and the faster it will brown and set on the outside. But the soufflé is also more likely to remain runny in the center, since it'd come close to burning on the outside if you were to leave it long enough to cook through to the center.

Cheese soufflé is a classic for a reception or party. With its light, buttery and creamy flavours, an explosion of taste and sensation is evident from the first bite. A Champagne is an ideal match for a cheese soufflé. Thanks to its fine bubbles, it refreshes and awakens the palate.

Waitrose Extra Mature Cheddar & Emmental Souffles Strength 22x80g. Two soufflés made with extra mature Cheddar and Emmental cheeses. Two light, fluffy soufflés made with extra mature Cheddar and Emmental cheeses. Simply bake in the oven for a simple but elegant starter for two.

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.

The two main parts of a soufflé are a custard base (a creamy sauce) and egg whites that have been beaten to form a meringue. The custard base provides the flavor and the meringue provides the rising effect that soufflés are famous for. Egg whites, which are pure protein, are beaten to add air to them.

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.

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.