Separate egg whites and yolks into two separate bowls.
Start by beating egg whites with a hand mixer until soft peaks form (about 3 minutes).
Beat egg yolks for 1 minute, then add in the heavy cream and beat for 30 seconds, then add in the goat cheese and salt and beat for 30 seconds (it's ok if a few chunks of goat cheese remain.)
With a spatula or spoon fold egg white into egg yolk mixture.
Liberally brush butter into 6 small ramekins, into 4 of the ramekins press a square of pastry puff and brush butter over the puff pastry dough on the inside of the ramekins. Pour the egg mixture into the ramekins (fill to about 3/4 full) and bake for 35-40 minutes until tops are golden brown (the souffles will puff up).
Remove from oven and allow to cool for 5 minutes, then gently run a knife around the edges of the ramekins and remove the souffles and serve.
Makes 4 souffles with a crust and 2 with no puff pastry crust (perfect for any gluten-free diners)