by Tracy
adapted from Perfect Gruyere + Black Pepper Popovers at Piece, Love & Cooking
makes 9 popovers
2 cups whole milk
4 large eggs
2 teaspoons salt
1 teaspoon white pepper
1 cup bread flour
1 cup Kary's Dry Roux
1 teaspoon baking powder
8 ounces smoked Gouda, grated
1 Tablespoon dried thyme
2 heads roasted garlic, skins removed and mashed (see method here)
9 Tablespoons butter, room temperature and cut into 9 squares
½ cup parmesan cheese, shaved
Preheat oven to 375°F. Place 2 popover pans, each on a baking sheet, into oven to heat.
Heat milk on stove until hot, do not boil. Meanwhile, whisk eggs, salt and white pepper until eggs are smooth. Slowly add the hot milk to the eggs, whisking constantly so the eggs do not cook. Keep adding the hot milk to the eggs, whisking until they are combined.
Sift together the flour, roux, baking powder. Add the dry mixture to the egg/milk mixture, whisking gently until combined. Do not stir the batter too much. Gently fold the Gouda, thyme and mashed roasted garlic into the batter with a spatula. Again, do not over-stir the batter.
Take the popover pans out of the oven and place 1 pad of butter in 9 of the cups. Gently pour ½ cup of batter into each cup. Divide the parmesan shavings and place on top of each batter-filled cup. Place in the oven and bake for 35-40 minutes. Do not open oven. They should be a nice golden brown on top with butter foaming on the sides of the pan. Remove from oven and let cool slightly.
adapted from Perfect Gruyere + Black Pepper Popovers at Piece, Love & Cooking
makes 9 popovers
2 cups whole milk
4 large eggs
2 teaspoons salt
1 teaspoon white pepper
1 cup bread flour
1 cup Kary's Dry Roux
1 teaspoon baking powder
8 ounces smoked Gouda, grated
1 Tablespoon dried thyme
2 heads roasted garlic, skins removed and mashed (see method here)
9 Tablespoons butter, room temperature and cut into 9 squares
½ cup parmesan cheese, shaved
Preheat oven to 375°F. Place 2 popover pans, each on a baking sheet, into oven to heat.
Heat milk on stove until hot, do not boil. Meanwhile, whisk eggs, salt and white pepper until eggs are smooth. Slowly add the hot milk to the eggs, whisking constantly so the eggs do not cook. Keep adding the hot milk to the eggs, whisking until they are combined.
Sift together the flour, roux, baking powder. Add the dry mixture to the egg/milk mixture, whisking gently until combined. Do not stir the batter too much. Gently fold the Gouda, thyme and mashed roasted garlic into the batter with a spatula. Again, do not over-stir the batter.
Take the popover pans out of the oven and place 1 pad of butter in 9 of the cups. Gently pour ½ cup of batter into each cup. Divide the parmesan shavings and place on top of each batter-filled cup. Place in the oven and bake for 35-40 minutes. Do not open oven. They should be a nice golden brown on top with butter foaming on the sides of the pan. Remove from oven and let cool slightly.
These can be served warm or, better yet, at room temperature so all of the flavors can be tasted. Enjoy.
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