Oct 28, 2014

Gruyère & Black Pepper Popovers

Gruyere & Black Pepper Popovers

Sorry Dutchies, but this is yet another recipe that, like my Key Lime Cheesecake Pie, you won’t be able to recreate one-on-one because, well… good luck with finding a popover pan here. Let me save you some time; it ain’t gonna happen. Mine was sent to me by Ellen.

I think of popovers as the American answer to Yorkshire pudding, albeit a tad smaller. The batter is pretty much the same, and they too are cooked in a very hot pan. Popovers are like huge, puffy and bready cakes that rise spectacularly high (without baking powder or yeast) giving them a gorgeous look and fantastic flavour. To top it all off, these are laced with spicy Gruyère and a sturdy amount of black pepper.

I’d never even heard of popovers when I was watching Triple D on Food Network featuring Ned & Jodi Elliott’s restaurant ‘Foreign & Domestic’ in Austin. Their recipe was the one that got me hooked.

But then I happened upon a recipe by Chef Jessica Goryl—who shared this beauty with the exact same ingredients, but a very different preparation technique—when she was still a pastry Chef at BLT Steak in Los Angeles. Decided to give it a shot and, boy, am I glad I did. They take a bit more work and time, but are absolutely worth it.

No idea how I could have gone without these for 41 years!

 

Ingredients:

2 cups hot milk (not boiling)
2 cups all-purpose flour
4 large eggs (cold)
1 1/2 tsp salt
1/2 to 1 tsp black pepper
Gruyère cubes (or another type of cheese)

 

Directions:

Now this is a popover pan. Six deep, slightly tapered cups welded to a wire rack. You can use a muffin-tin and they’ll probably come out okay, but it’s not the same. Not by a long shot.
Gruyere & Black Pepper Popovers

 
Now let’s popover!
 

Beat the eggs in roughly 4 minutes until frothy. It will look like custard at this point.
Gruyere & Black Pepper Popovers

Add 2/3 of the hot milk (hot, not boiling!) to the beaten eggs. I tried it with whole milk as well as with 2%, both worked fine but the ones made with whole milk tasted better.
Gruyere & Black Pepper Popovers

Combine the flour with the salt and add it to the egg mixture one large scoop at a time.
Gruyere & Black Pepper Popovers

Add the remaining milk and mix until it’s smooth. Run the mixture though a wire mesh strain, stir in the black pepper and let the batter rest for 45 to 60 minutes.
Gruyere & Black Pepper Popovers

 
Gives you plenty time to cover a baking sheet with tin foil. Place the empty popover pan on top and preheat your oven, including pan, at 180Cº (350Fº). The pan should get really hot!
 

Once the pan is really hot you quickly (and liberally) spray or butter it.
Gruyere & Black Pepper Popovers

Pour the batter all the way to the top.
Gruyere & Black Pepper Popovers

Sprinkle a couple of cheese cubes on top of the batter, but make sure they do not touch the sides of the pan. Gouda cheese worked really great as well!
Gruyere & Black Pepper Popovers

Bake the popovers for 25 minutes on the bottom shelf of the oven, rotate the pan, and bake for another 25 to 30 minutes until puffy and golden brown.
Gruyere & Black Pepper Popovers

These are amazing, especially when lightly buttered. We love them for breakfast!
Gruyere & Black Pepper Popovers

Gruyère & Black Pepper Popovers/td>
Ingredients
    2 cups hot milk (not boiling)
    2 cups all-purpose flour
    4 large eggs (cold)
    1 1/2 tsp salt
    1/2 to 1 tsp black pepper
    Gruyère cubes (or another type of cheese)

Directions
    Beat the eggs in roughly 4 minutes until frothy. It will look like custard at this point. Add 2/3 of the hot milk (hot, not boiling!) to the beaten eggs. Combine the flour with the salt and add it to the egg mixture one large scoop at a time, add the remaining milk and mix until smooth. Run the mixture though a wire mesh strain, stir in the black pepper and let the batter rest for 45 to 60 minutes.

    Cover a baking sheet with tin foil. Place the empty popover pan on top and preheat your oven, including pan, at 180Cº (350Fº). The pan should get really hot!

    Once the pan is really hot you quickly (and liberally) spray or butter it. Pour the batter all the way to the top and sprinkle some cheese cubes on top of the batter but make sure they do not touch the sides of the pan. Bake the popovers on the bottom shelf of the oven for 25 minutes, rotate the pan, and bake for another 25 to 30 minutes until puffy and golden brown.

Meal type: Pastry, Breakfast, Bread
Servings: 6
Copyright: © kayotickitchen.com
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