Gruyerepopovers Recipes

GRUYèRE CHEESE POPOVERS WITH GARLIC & HERB BUTTER RECIPE

Steps:

• Add two popover pans to an oven and preheat to 425° and let sit for 10 minutes.
• In the meantime, whisk together the eggs, milk and butter in one bowl and set aside.
• In a separate large bowl, whisk together the flour and salt and then pour the liquid mixture into the flour and salt bowl and whisk until completely combined.
• Remove the popover pans from the oven and spray with non-stick spray and evenly divide the batter between 10 popover cups in the pan.
• Top off with finely grated gruyère cheese and bake at 425° for 20 minutes.
• Turn the heat down to 325° and bake the popovers for 10 more minutes and serve immediately.
• While the popovers are in the oven add 8 ounces of butter to a standing mixer with the paddle attachment and whip on high speed until light and fluffy, about 5 to 7 minutes.
• Finish off the butter by adding in the garlic, herbs and salt.
• Serve the butter alongside the hot gruyère cheese popovers.

GRUYERE & BLACK PEPPER POPOVERS RECIPE

Steps:

• Preheat the oven to 375˚ and position a rack in the bottom third. Place 2 muffin pans (or enough to make 16 popovers) in the oven to warm.
• In a small saucepan, warm the milk over medium heat until it is hot (about 125˚) but not boiling. Remove from the heat. In a large bowl, whisk the eggs with the salt and black pepper until smooth. Slowly whisk in the warm milk. Add the flour and whisk until the batter is just combined. (It may be slightly lumpy.) 3. Remove the muffin pans from the oven. Spray the pans generously with nonstick cooking spray. Pour about ⅓ cup of the batter into each of 16 muffin cups. Set a cube of the cheese on top of the batter in each cup.
• Bake the popovers until puffed and deep golden brown, about 40 minutes (do not open the door or they may collapse). Remove the popovers from the pans, sprinkle with the grated Gruyère and serve immediately.

GRUYERE POPOVERS

Steps:

• Place a popover pan in the oven and heat until oven and pan reach 350. Gently warm the milk over low heat and set aside. Whisk the eggs until frothy and slowly whisk in the milk (so as not to cook the eggs). Set the mixture aside. Sift the flour with the salt. Slowly add the dry mixture and gently combine until almost smooth.
• Once combined, remove the popover pan from the oven and spray with non-stick vegetable spray. While the batter is still slightly warm or at room temperature (not cool), fill each popover cup 3/4 full. Top each popover with 2 1/2 Tablespoons for grated gruyere.
• Bake at 350 for 50 minutes, rotating pan half a turn after 14 minutes of baking.
• Remove from oven, remove popovers from pan and serve immediately.
• They serve with an herb butter and slightly coarse sea salt. Yum!

BLACK PEPPER AND GRUYERRE POPOVERS

Steps:

• Preheat oven and popover pan to 400°F
• Combine all ingredients in a food processor. Process the mix for 30 seconds.
• Divide 1 tsp room temperature butter between the 6 popover tins.
• Pour the batter immediately into the pans. It should come at least halfway up the pans.
• Bake them for 35 minutes.
• Enjoy!

POPOVERS WITH GRUYERE

Steps:

• Place one 12-cup popover or muffin pan and one 6-cup popover or muffin pan in oven.
• Preheat oven to 350°F.
• Whisk flour and salt in medium bowl to blend.
• Heat milk in heavy small saucepan over medium heat until very warm, about 125°F.
• Whisk eggs in large bowl to blend.
• Gradually whisk warm milk into eggs.
• Gradually stir flour mixture into milk mixture just to blend (batter may still be slightly lumpy).
• Remove hot muffin pans from oven.
• Spray pans with nonstick spray.
• Spoon 1/4 cup batter into each of 16 muffin cups.
• Top each with 1 1/2 tablespoons cheese.
• Bake until puffed and deep brown, about 40 minutes.
• Remove popovers from pan.
• Serve hot!