Parmesan Popovers with Garlic-Chive Butter
Light and ethereal, high-rising popovers always make an impressive presentation, yet they’re easy to make because no yeast is required. Here we amp up the flavor by stirring grated Parmesan into the batter, and serving the warm popovers with garlic-chive butter. To ensure the popovers will rise properly as they bake, resist the temptation to open the oven door and peek.
Ingredients:
For the popovers:
- 1 1/2 cups (12 fl. oz./375 ml) warm milk (120°F/49°C)
- 1 1/2 cups (6 oz./180 g) all-purpose flour
- 4 eggs, at room temperature
- 2 Tbs. sugar
- 1 tsp. kosher salt
- 3 Tbs. unsalted butter, melted and cooled slightly
- 1/2 cup (2 oz./60 g) grated Parmesan cheese, plus more for garnish
For the garlic-chive butter:
- 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, at room temperature
- 1 garlic clove, grated on a Microplane or minced
- 1 Tbs. chopped fresh chives
- Kosher salt
Sage leaves for garnish (optional)
Directions:
To make the popovers, in a blender, combine the milk, flour, eggs, sugar and salt. Blend on high speed until smooth, about 30 seconds. Scrape down the sides of the blender and add the melted butter. Blend on high speed until combined, about 10 seconds. Transfer the mixture to a bowl and stir in the cheese. Set the batter aside to rest for 15 minutes.
Position a rack in the lower third of an oven and preheat to 450°F (230°C). Place a standard 6-well popover pan on a rimmed baking sheet. Once the oven is preheated, place the baking sheet with the popover pan in the oven to preheat for 5 minutes.
Stir the batter briefly. Remove the baking sheet and popover pan from the oven and carefully spray the wells with nonstick cooking spray. Divide the batter evenly among the prepared wells, filling each about three-fourths full.
Return the baking sheet and popover pan to the oven. Bake until the popovers have puffed up dramatically and have started to brown, about 20 minutes. Reduce the oven temperature to 350°F (180°C) and continue to bake until the popovers are deeply browned and sound hollow when lightly tapped, 10 to 15 minutes more.
While the popovers are baking, make the garlic-chive butter: In a bowl, combine the butter and garlic. Using a handheld electric mixer, beat the butter on medium speed until lightened in color and fluffy, about 1 minute. Stir in the chives and season to taste with salt.
Transfer the popover pan to a wire rack and let cool for 3 minutes, then remove the popovers from the pan and place on the rack. Using a paring knife, make a small slit in the side of each popover to release the steam and let cool for a few minutes more.
Sprinkle the popovers with cheese and garnish with sage leaves, if desired. Serve warm with the garlic-chive butter. Makes 6 popovers.
Williams Sonoma Test Kitchen
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