COPYCAT Panera's Souffle Recipe

Ingredients

• 7 large eggs Extra Large Eggs (about 70 g each)
• 60 grams Unsalted Butter (cut into cubes)
• 5 tablespoons All-Purpose Flour (sifted)
• 1 cup Whole Milk (warm)
• 1 tablespoon Fresh Chives (finely chopped)
• to taste Salt
• to taste Black Pepper
• a pinch Cayenne Pepper
• 1 cup Fontina Cheese (shredded)
• 1 cup Gruyère Cheese (shredded)
• 1 handful Baby Spinach (roughly chopped)
• 5 slices Thin Bacon Slices (one per cup, very thin)
• 1 package Puff Pastry (thawed, usually 1 sheet)

Instructions

1. Prepare Ingredients

   Shred the Fontina and Gruyère cheeses, chop the baby spinach roughly, and finely chop the chives. Set aside.

   Time: PT5M

2. Make a Roux

   Melt the butter in a saucepan over medium heat, add the flour, and stir continuously for about 1 minute until lightly golden.

   Time: PT2M

   Temperature: medium heat

3. Whisk the Eggs

   In a mixing bowl, whisk the 7 eggs vigorously for 1–2 minutes until fully blended and slightly frothy.

   Time: PT2M

4. Add Milk to the Roux

   Gradually pour the warm milk into the roux while whisking, then simmer for 4–5 minutes until the mixture thickens to a custard‑like consistency.

   Time: PT5M

   Temperature: medium heat

5. Temper the Egg Mixture

   Add 1 tablespoon of the hot roux to the whisked eggs, stir quickly, then pour the tempered egg mixture back into the saucepan. Mix until the custard is smooth and creamy.

   Time: PT3M

6. Incorporate Cheese and Spinach

   Stir in the shredded Fontina, Gruyère, chopped spinach, chives, salt, pepper, and a pinch of cayenne. Mix until the cheese begins to melt.

   Time: PT2M

7. Prepare Puff Pastry Cups

   Cut the puff pastry sheet into squares large enough to line each ramekin or disposable plate. Lightly grease each cup, then press the pastry into the bottom and up the sides.

   Time: PT5M

8. Fill and Top the Cups

   Divide the egg‑cheese mixture evenly among the five pastry‑lined cups, leaving a small gap at the top. Sprinkle a little extra cheese, place one thin slice of bacon on each, and finish with a pinch of black pepper.

   Time: PT5M

9. Bake

   Place the baking sheet in a pre‑heated oven and bake at 385°F for 30–35 minutes, or until the pastry is golden brown and the custard is set.

   Time: PT35M

   Temperature: 385°F

10. Cool Slightly and Serve

    Remove from the oven, let cool for 5 minutes, then serve warm. They can be reheated briefly in the oven the next day.

    Time: PT5M

Nutrition Facts

Calories

440

Protein

20 g

Carbohydrates

15 g

Fat

30 g

Fiber

1 g