Copycat Panera Style Soufflés Recipe
This Copycat Panera Style Soufflé recipe recreates the beloved flaky and savory soufflés from Panera Bread with a crispy puff pastry base filled with a creamy egg custard, melted cheeses, sun-dried tomatoes, and prosciutto. Aromatic rosemary adds an herby note, making this a perfect elegant brunch or light dinner dish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Brunch, Breakfast, Light Meal
- Method: Baking
- Cuisine: American
- Diet: Halal
Ingredients
Scale
Soufflé Base
- 1 puff pastry sheet, store bought (defrosted according to package directions)
- 3 large eggs (or 4 medium eggs)
- 1/4 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp fresh rosemary, chopped
Cheese
- 1/2 cup Parmesan cheese, grated
- 1/2 cup mozzarella, shredded
Fillings
- 1/2 cup sun dried tomatoes in oil, drained
- 4 slices prosciutto
Instructions
- Prepare Oven and Ramekins: Preheat your oven to 400°F (200°C). Butter four ramekins or a single 9-inch pie dish thoroughly to prevent sticking and set aside.
- Mix Egg Base: In a mixing bowl, whisk together the eggs until well combined. Add salt and black pepper to season the eggs evenly.
- Add Dairy: Pour in the heavy cream along with the grated Parmesan and shredded mozzarella. Stir gently until all ingredients are fully incorporated to form a smooth custard mixture.
- Prepare Puff Pastry: Unroll the defrosted puff pastry sheet on a floured surface. Cut it into four equal pieces, then line the buttered ramekins with these pieces. Use a fork to prick holes into the bottom of each pastry-lined ramekin to prevent the pastry from puffing up excessively during baking.
- Add Fillings: Evenly divide the sun-dried tomatoes and prosciutto slices among the ramekins, placing them on top of the pastry layers. Then pour the egg and cheese mixture over the fillings, distributing it equally. Finally, sprinkle chopped rosemary over each soufflé mixture for flavor enhancement.
- Fold and Seal Pastry: Fold each corner of the puff pastry towards the center, partially covering the filling but leaving some of the custard exposed. Brush a small amount of the remaining egg mixture onto the pastry edges as an egg wash for a golden, glossy finish when baked.
- Bake: Place the ramekins on a baking tray and bake in the preheated oven for 30 to 35 minutes or until the soufflés are puffed up, golden brown, and set in the center. Remove carefully and allow to cool slightly before serving.
Notes
- Ensure the puff pastry is fully defrosted but still cold before lining ramekins for best results.
- Use good quality sun-dried tomatoes packed in oil for the richest flavor.
- For a deeper herb flavor, sprinkle some rosemary inside the egg mixture as well as on top.
- Let soufflés rest for 5 minutes after baking to avoid collapse when removing from ramekins.
- You can substitute prosciutto with cooked bacon or ham if preferred.
- Serve warm with a side salad or fresh fruit for a balanced meal.
Keywords: soufflé, puff pastry, Panera style, brunch recipe, savory soufflé, prosciutto, sun dried tomatoes, cheese soufflé
Find it online: https://cheflenacooks.com/copycat-panera-style-souffles-recipe/
