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Goat Cheese and Asparagus Breakfast Souffle #BrunchWeek #GiveAway

Asparagus and goat cheese souffle fill a light and flaky pastry cup.
Goat Cheese and Asparagus Breakfast Souffle

Goat Cheese and Asparagus Breakfast Souffle

By Sue Lau | Palatable Pastime

Welcome to the second day of #BrunchWeek! Today I am offering my recipe for Goat Cheese and Asparagus Breakfast Souffles, which is a take-off of the puff pastry lined souffles offered at Panera bread.

This was a recipe of discovery for me, as I had never tried baking a souffle with the crust. I found out that while similar recipes call for a baking time of 25 minutes or so, this is wildly off. That baking time is perfect for a souffle without a crust. And if you want to make that, just omit the puff pastry and butter your ramekins before filling. They will cook in no time flat.

But the ceramic ramekins with the puff pastry took significantly longer. You will notice that at 25-30 minutes it is nowhere near done, although a toothpick might test fairly dry. When they are getting close, you will see them rise up enormously, but then they need a little extra time to get the pastry that rises at that time to cook well. And the extra time doesn’t dry them out or anything, since they need that time to rise and puff.

I know Panera bakes their souffle in paper liners, which does provide for a more crisp pastry beneath, so if you insist upon that, take care to use those. That would be baked without the bain marie (water in the baking pan) obviously, (since the cups are paper) but I think the baking time would also be reduced. You’d have to try it and see when it tested done and how you liked it that way.

Goat Cheese and Asparagus Breakfast Souffle

I was really happy to have Michigan Asparagus provide the produce to develop this recipe. Their crops are just coming in, and I know recipes like this will help me enjoy the season even  more than usual, even if I cook tons of asparagus already. So thanks again to them for being such a generous sponsor!

Join  me tomorrow as I continue #BrunchWeek fun with my recipe for Huevos Gratinados, utilizing Cabot Cheese. That is essentially a gratin of egg and cheese in a tortilla cup. It’s really cute and even tastier than that!

Friday I’ll be sharing my recipe for Country Ham Biscuits with Peach Mustard smear, and on Saturday, I will be finishing up #BrunchWeek with a joint posting for #WinePW with my recipe for Breakfast Egg Rolls paired with Leonard Kreusch Maywine (it’s a wine-pairing post). So join me each and every day to be sure not to miss a single bite!

~Sue

Goat Cheese and Asparagus Breakfast Souffle

Goat Cheese and Asparagus Breakfast Souffle

  • Servings: 8
  • Difficulty: moderate
  • Print

Goat Cheese and Asparagus Breakfast Souffle

Ingredients:

  • 8 (5-inch) squares puff pastry (about 1-1/3 slabs or 10×20″ slab)
  • 8 (4-inch) baking ramekins (equipment)
  • *****Bechemel*****
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup whole milk
  • salt and black pepper to taste
  • 4 ounces soft goat cheese (chevre)
  • 1/2 cup grated Parmesan cheese
  • 3 whole  large eggs,  lightly beaten
  • 2 large egg whites (1/3 cup if using carton egg whites)
  • 1 egg, lightly beaten (to brush pastry)
  • *****Vegetables*****
  • 8 ounces chopped fresh Michigan asparagus
  • 1/2 cup chopped shallots
  • 2 tablespoons butter
  • 1/2 teaspoon dried Herbes de Provence
  • 2 teaspoons dried snipped chives
  • 1/2 teaspoon minced garlic

Method:

  1. Preheat oven to 400°F.
  2. Heat butter for bechamel sauce in a skillet and stir in the flour to form a roux.
  3. Add the milk all at once,  and season to taste with salt and pepper, stirring until it comes to a boil, and boil one minute.
  4. Remove from heat and stir in the goat cheese  and Parmesan  until they incorporate.
  5. Allow to cool.
  6. While sauce is cooling, heat remaining butter in a skillet and saute the chopped asparagus and shallots until tender, seasoning with  Herbes de Provence, garlic and chives.
  7. Place the vegetables in a food processor with the cooled sauce, and run until pureed.
  8. Add the three beaten eggs and pulse a few times to blend.
  9. Beat egg whites in an electric mixer fitted with a wire whip until soft peaks form.
  10. Gently fold beaten egg whites into sauce.
  11. Place squares of puff pastry into buttered ramekins and fill with sauce mixture.
  12. Fold the dog ears of the squares over the top of the ramekins, pointing inwards.
  13. Place ramekins in a roasting pan or other tall sided baking pan and fill with hot water until it reaches halfway up the sides of the ramekins.
  14. Bake at 400°F. for about 75 minutes or until highly risen, and puffy, with the  pastry looking done.

From the kitchen  of palatablepastime.com


Goat Cheese and Asparagus Breakfast Souffle

It’s #BrunchWeek! Are you ready for some fun?

#BrunchWeek continues today with lots of great recipes and prizes.

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Pineapple Citrus Smoothie from It Bakes Me Happy.
Southern Spiked Mango Iced Tea from The Crumby Cupcake.

BrunchWeek Egg Dishes:
Cheddar Asparagus Mini Quiche from Amy’s Cooking Adventures.
Goat Cheese and Asparagus Breakfast Souffle from Palatable Pastime.

BrunchWeek Breads, Grains and Pastries:
Apple Cheddar Chop Bread from A Day in the Life of the Farm.
Apple Cinnamon Buns from Books n’ Cooks.
Apple Lekvar Sweet Rolls from Cindy’s Recipes and Writings.
Apple Hotteok (Fried Stuffed Pancakes) from kimchi MOM.
Apricot Danishes from Sarcastic Cooking.
Braided Apple Ginger Danish from The Spiffy Cookie.
Bourbon Banana Waffles from Forking Up.
Cinnamon Sugar Apple Muffins from Rants From My Crazy Kitchen.
Easy Popovers with Honey Butter from Hardly A Goddess.
Glazed Cinnamon Buns from That Skinny Chick Can Bake.
Strawberry Rhubarb Almond Rolls from Wholistic Woman.
Ultimate Cheese Muffins from Jane’s Adventures in Dinner.

BrunchWeek Main Dishes:
Breakfast Loaded Tatertot Casserole from Big Bear’s Wife.
Grilled PBJ with White Cheddar and Bacon from Nik Snacks.
Steak and Eggs Oscar Style from The Redhead Baker.

BrunchWeek Fruits, Vegetables and Sides:
Aloo Tiki with Apple-Tamarind Chutney from Culinary Adventures with Camilla.
Asparagus Salad from Cookaholic Wife.
Asparagus Caprese Salad from The Barbee Housewife.
Cheesy Potato Asparagus Tart from Sew You Think You Can Cook.
Garlic Roasted New Potato and Asparagus Salad from An Edible Mosaic.
White Cheddar Pimento Cheese Spread from Love and Confections.

BrunchWeek Desserts:
Chocolate Rose Truffles from Cooking with Carlee.
Coffee Almond Fudge from Family Around the Table.

Enter the Contest~Giveaway!

(click link)

You can view the awesome prizes HERE (within the recipe post)

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Michigan Asparagus, and Rainier Fruit for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.

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