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Panera Bread's "Baked Egg Soufflés" recipe? - Page 2

post #31 of 36

Thanks to the Panera Bakery Chef!  Yes, I have LOVED these souffles for a year now and I knew it was a croissant pastry but couldn't figure out the egg mixture.  Don't think I will ever make it like Panera but will have fun trying!  Really loved seeing others who are a little obsessed with this creation.

post #32 of 36
Originally Posted by Monne View Post

So, how about the new Sausage and Gouda Egg Souffle? I am an at home cook with no experience with souffles. Any help?

Just use sausage and gouda. Use the cheese amount listed, in the original. Sausage, mix in coooked sausage as the original recipe did it's solids. That's about all the adaptation you need. I'd still use some parm to punch up the cheese impact, but an aged gouda would work just as well for the parm/asiago addition.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
post #33 of 36

I think you're lucky to get that many souffles.  Our store is just weird about it and only bakes 4 of any kind at a time, and even if you pre-order (call ahead for carry-out), they sometimes promise you a certain quantity and when you get there, they won't sell them to you!  HOWEVER--I do know that some of these ideas on how to cook are kind of off, because ONE thing I have found out from the stingy store is that they TAKE 20  MINUTES TO COOK!!  So there is ONE 'secret' revealed!!


Now, I eat these embarrassingly often (embarrassingly because I don't normally patronize places that treat customers this way, but they ARE very good). So here are my thoughts hoping that someone who's a more expert cook can make sense of this and maybe develop a recipe!!  It is ABSOLUTELY a flakey dough--there are layers at the top of the pastry.  It is a square dough piece since there are always four 'corners' covering most of the egg mixture.  I'd also think it's a high temp since they are pretty dark brown and sometimes close to burned.  I would not think there's any need to pre-cook to avoid it being soggy, since the under layer near the bottom is VERY thin (as opposed to the thickly puffed sides), so I'd think it DOES soak in to the bottom layer.  It's not an overly fluffy filling, either--I'd say less fluffy than an omelet, in fact.  I'd compare it to the texture of eggs in quiche--maybe it is baking in an oven that changes the texture?? (I cook, but not much experience with breakfast dishes).  The seasonings for the fillings to me is not the critical element; I think it is the dough.  It is not like Pillsbury crescent rolls and frozen puff pastry has no flavor, and Panera's bread has a terrific taste.  I have wondered if it is a brioche dough or something (since I don't really know what brioche tastes like), and maybe then 'treated' like a puff pastry by layering the dough with butter???


Good luck to all of you bakers--hope this helped & someone comes up with it, since I crave these and have such an uncooperative store!!

post #34 of 36

Try the linked recipe, it works pretty well.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
post #35 of 36

I don't know that this is a copy cat of Panera's Souffle but these are just delicious and I'm really fond of Panera.  If you're not in St. Louis, you can't get provel.  Just use more Cheddar or maybe a shredded Jack would work well.  I vary the ingredients according to what leftovers I have.  Salmon, with a dollop of cream cheese mixed with scallions, red pepper and cheddar is also delicious.  


Mini Quiche

Makes 24


Preheat over to 375°




·         2 C Whipping Cream

·         12 large eggs

·         1 tablespoon thyme leaves, chopped

·         2 teaspoon kosher salt

·         1 teaspoon freshly ground black pepper

·         1/2 teaspoon ground nutmeg

·         Cooking spray

·         2 Pkgs. Pepperidge Farm frozen puff pastry sheets, thawed according to package directions

·         Flour, as needed for rolling out the dough

·         1 Cup Provel

·         1 Cup Sharp Cheddar

·         ½ Cup thawed frozen chopped spinach, squeezed dry

·         ½ Cup chopped artichokes

Smoked Chicken Breasts, sliced thin and chopped, about 1 cup.

Spray muffin tin with non stick spray.  Unwrap the frozen puff pastry and lay on cookie sheet until thawed, about 15 minutes. Roll out on floured surface to a slightly larger rectangle. Cut each of the sheets of puff pastry into 6 pieces.  Stretch slightly to put into a muffin tin, leaving corners out.

Mix spinach and artichokes in a bowl, put 2 teasp of the mix in the bottom of each pastry lined tin.  Add 2 teasp each,  Chicken, cheddar and provel.

Mix Eggs, Whipping Cream and seasonings.  Beat well. Pour into muffin tins over ingredients.  Fold in the corners of the pastry dough loosley over the top of the eggs.  You can brush the pastry with milk or an egg wash, made with 1 egg and 1 T water.  Bake at 375° for about 20 minutes, until golden brown and set.

Edited by JamFull - 8/3/13 at 6:03am
post #36 of 36

I was thinking about this while doing my morning routine. I wonder what would happen if I used puff pastry and then covered the par-cooked egg and beshemel mixture with pop over batter.


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