|Gruyere + Black Pepper Popovers with Freshly Grated Parmesan Cheese|
|golden brown color + freshly grated parmesan|
|Seriously, they are like two feet tall y'all :)|
|See that crusty, caramelized cheese on the top...|
For the Popovers:
2C Whole Milk
4 Large Eggs
1 ½t Salt
½-1t Freshly Ground Black Pepper (depending on how spicy or strong you like it)
2C Bread Flour, Sifted (AP Flour can be substituted)
¼t Baking Powder, scant
4oz Gruyere Cheese, Cut into Small Cubes (group the cubes into evenly numbered piles)
12T Unsalted Butter, Cut into Tabs & Brought to Room Temperature (extremely soft)
Freshly Grated Parmesan, For Garnishing
1. Preheat the oven to 375 degrees and position a rack in the bottom third of the oven. Place two popover pans in the oven to warm.
2. For the Popover Batter: In a small saucepan, warm the milk over medium heat until it is hot, but not boiling. Remove from the heat. In a large bowl, whisk together the eggs with the salt and black pepper until smooth. Slowly whisk in the warm milk, while making sure to use the tempering technique, so that there are no cooked egg particles in your smooth batter. Sift together the bread flour (or AP Flour) and baking powder into a mixing bowl. Add in the sifted flour mixture and whisk until the batter is just combined and smooth (it may still have some lumps, so do not over-mix).
3. Preparing the Popovers: Remove the pans from the oven and drop a tab of the extremely soft butter into each popover mold, and then ladle in a scant ½C of black pepper batter into the melted, sizzling butter. Drop the small cubes of Gruyere into the center of each popover batter; I dropped about 4-5 cubes of Gruyere into mine. This batter makes should make roughly 12 large popovers or 16 smaller popovers.
4. Baking the Popovers: Bake the popovers until puffed and deep golden brown, about 30-45 minutes (do not open the oven besides the one period where you prick the popovers). At the 30-35 minute mark, open the oven door and quickly prick the sides and tops of the popovers with a toothpick. This is a very important step because it helps the popovers to release steam that has been trapped inside them. Once you have pricked them, continue baking these for the remaining 10-15 minutes to finish browning. Remove the popovers from their pans, you have to do this carefully because you do not want to cause the popover to collapse or ruin their perfectly baked structure. I did this by using a dull butter knife to loosen up the edges of the popovers; it can sometimes be difficult to get them out when the cheese has oozed out and begun to caramelized and crisp up.
5. For Serving: grate fresh Parmesan all over the hot popovers and enjoy immediately while they are still warm.