PANERA BREAD HAM AND SWISS SOUFFLE RECIPE (2024)

FAQs

What is the secret to a good souffle? ›

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.

A soufflé is a baked egg dish originating in France in the early 18th century. Combined with various other ingredients, it can be served as a savoury main dish or sweetened as a dessert.

No panera does not. Only till 10:30am. However, you may put an order in for a souffle to be baked off at a later time.

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.

Souffles become dry when they bake for too long. In order to make sure your souffle is cooked enough, but not too much, jiggle the dish just a bit a few minutes before it's supposed to be done baking. If the top of the souffle moves just a tad and has a lovely golden color, the souffle is ready to come out of the oven.

The word "soufflé" comes from the French word "souffler," which means to blow or puff. The dessert gets its name because it puffs up when it is baked, thanks to the egg whites. The tallest soufflé on record was made in 2000 by chef Jean-Michel Diot. It was a cheese soufflé that measured over 52 inches tall!

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.

Muffins can have various flavors and additions like fruits, nuts, or chocolate chips. They often have a denser texture and are less sweet than cupcakes. Soufflé: A soufflé is a light and airy dish made from a flavorful base (such as cheese or chocolate) and beaten egg whites.

Day-End Dough-Nation® Program

We care for our communities by donating to charities dedicated to feeding our neighbors in need. That's why our bakery-cafes donate their unsold bread, bagels, and baked goods to local non-profits at the end of the night through our Day-End Dough-Nation program.

How long are Panera soufflés good for? ›

The “shelf life” of the soufflé is 90 minutes on the hot plate warmer thing. They're supposed to throw them out after that.

To reheat: Microwave refrigerated soufflés for 2 to 3 minutes and frozen soufflés for 5 to 6 minutes until warmed through, or heat in a 300 F oven for 10 minutes (refrigerated) or 15 minutes (frozen).

Freshly baked souffle made with our savory egg mixture, spinach, a romano cheese blend, red peppers and artichoke hearts with a hint of garlic.

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).

Panera Bread Baked Egg Souffles Spinach & Bacon (1 souffle) contains 37g total carbs, 35g net carbs, 37g fat, 23g protein, and 570 calories.

A soufflé is made up of a base (usually white sauce or creme patissiere enriched with egg yolks), a flavor (added to the base) and whipped egg whites gently folded in and baked in the oven. While it's cooking, the air trapped in the egg whites expands, causing it to rise.

Preparing the soufflé dish: Heat oven to 200C/fan 180C/gas 6 and place a baking sheet on the middle shelf. Butter a 15cm soufflé dish generously, then sprinkle in the breadcrumbs and rotate the dish to ensure the butter is evenly coated. Tip out any excess breadcrumbs.

Remember, when making a souffle: preheat the oven; don't over-beat the egg whites; bake on the bottom rack in a conventional oven so the top doesn't dry out; and don't open the door during cooking. Here are a few ideas. Make sure the pastry is cold. Keep in the fridge 30 minutes before rolling it out.

Recipes that involve beating eggs or egg whites, with or without sugar, into a stable foam – soufflés, meringues, angel and sponge cakes – also specify room temperature eggs. That's because eggs whip up to a greater volume when they've had a chance to warm up a bit, 20 to 30 minutes.