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Giant Cheese Popovers

This recipe for giant cheese popovers is from chef Laurent Tourondel's cookbook, "Bistro Laurent Tourondel: New American Bistro Cooking."

  • yield: Makes 12

Ingredients

  • 4 cups all-purpose flour
  • 1 tablespoon plus 2 teaspoons coarse salt
  • 4 cups milk
  • 8 large eggs
  • Nonstick cooking spray
  • 10 ounces freshly grated Gruyere cheese

Variations

On "Martha Bakes," Martha halved this recipe to make popover sandwiches with creamed spinach, bacon, and fried eggs.

Directions

  1. Step 1

    Place a popover pan with 12 cups in the oven and preheat to 350 degrees.

  2. Step 2

    Sift together flour and salt onto a piece of parchment paper; set aside.

  3. Step 3

    In a small saucepan, heat milk over medium heat until small bubbles form around the edges of the pan. Whisk eggs in the bowl of an electric mixer fitted with the whisk attachment. Slowly add heated milk to eggs, whisking constantly. Gradually whisk in flour mixture.

  4. Step 4

    Remove heated popover pan from oven; spray each cup with nonstick cooking spray and place on a baking sheet. Fill each cup with batter so it is level to the top; top with cheese.

  5. Step 5

    Bake 15 minutes. Rotate pan 180 degrees; continue baking until golden brown, about 35 minutes more.

  6. Step 6

    Invert pan and remove popovers. Serve immediately. Popovers may also be made 2 hours in advance. Cool on a wire rack and reheat in an oven heated to 450 degrees just before serving.

Source
The Martha Stewart Show, November Fall 2007

Reviews (29)

  • 27 Dec, 2011

    I was in Colorado (at 7500 ft) and wanted to cook this. But the altitude is a BIG problem with popovers. I tested half of this recipe. To the half recipe, I added one more egg, raised the over temperature by 25 degrees (to 375 degrees), and, after turning the pans around, cooked them for only 20 minutes (instead of 30-35). This worked VERY well! Hooray!

  • 26 Jul, 2010

    I am so exited to try something new and i think this is going to be one of the recipes i am going to try it looks more than delicious!!!!

  • 26 Jul, 2010

    I'm going to try these i'm so exited i'm wonder if there going to turn out well but i know its going to turn out well seeing as its already a FANTASTIC recipe.

  • 13 Mar, 2009

    I had made these once before and they were heavy and soggy. This time I cut the recipe in half and cut out 1/2 cup of flour. I also added tth batter to very hot oil and put the cheese on half way through cooking. They were the best I've ever had! They were light, round and hollow!

  • 31 Dec, 2008

    This is for the peoples comments that the popovers are not turning out. You must use whole milk,skim milk or 2% will not work properly. Use whole milk and watch the magic through the oven window!! They will double easily in size!!! Have fun and good luck!!

  • 18 Apr, 2008

    <sigh> Tried them again with no success. In no way looks like the photo. They were still dense and rose like towers out of the popover pan. Slightly less dense than last time, maybe because I beat eggs a lot more. The cheese is just too expensive to keep trying this recipe. Any working solutions would be nice to hear.

  • 1 Jan, 2008

    These Popovers WOW everyone! Made them for Thanksgiving, Doctor's Office Holiday Dinner for 20 people (doubled recipe), and last night's New Year's Eve Dinner Party for 12. Recipe can be easily cut in half; use them with hearty Soup

  • 27 Dec, 2007

    The popover pan needs to be really hot! (I use muffin tins myself)

    I want to try this recipe, but usually just use my Yorkshire Pudding recipe, refrigerate the batter overnight, and put it in the tins. Popovers/Yorkshire pudding seem to work much better if the batter is really cold and the pan is sizzling hot. (I also don't agree with putting the grease in the pans after they come out of the oven - the grease needs to be hot as well.)

  • 13 Dec, 2007

    I tried this for Thanksgiving and they were a disaster. Bought the popover pan just for them. Followed the recipe and they rose straight up like a tower, never fully cooked, were dense (not hollow), and weighed a ton (like roseladys). Ate a couple anyway and figured they'd be absolutely delicous if done correctly. Any hints?

  • 10 Dec, 2007

    I have followed the recipie and the popovers came out perfect, I have spent some time beating the eggs and used half cold milk and half warm milk. i would recommend this dish to anyone.

  • 5 Dec, 2007

    Ugh !! These were a huge disappointment. Leaden, soggy, popped in a strange shape. They weighed 5 1/2 oz each. When compared to other popover recipes, the problems are evident..and too many to mention. Don't bother to waste your ingredients on this. Should be withdrawn from the site. Brenda in Texas

  • 25 Nov, 2007

    They emploded, very heavy,what did I do wrong

  • 18 Nov, 2007

    As with many others who tried this, it was nothing like the TV version. Very thick and doughy and did not puff as they should. There is something inherantly wrong with the recipe as it is given on line. First of all, the amount of flour is ludicrous for the given yield. Several other recommendations are contrary to proven recipies that we have used in the past including one passed on by my mother that originated 60 years ago. You had better check your facts on this one.

  • 15 Nov, 2007

    I am going to try these, but I will buy a popover pan. I have tried forever to make them using muffin or mini-muffin pans but they never pop over. I have been successful using ramekins, but you need a few dozen!

  • 15 Nov, 2007

    Thanks that helps alot. Could you comment on the milk (how hot)? what adjustments did you make after reading the best recipe?

  • 15 Nov, 2007

    Additionally, I used a regular hand mixer with no problem. No whisk attachment necessary.

  • 15 Nov, 2007

    My first batch was a disaster. Did some research in America's Test Kitchen "Best Recipe" and made some adjustments, the 2nd batch was perfect. Don't worry about overmixing the batter, then let it rest at room temp for 30 mins before filling the pan. This helps the gluten develop and makes for a bigger, crispier structure. I also started the oven at 450, then reduced it to 350 after the rotation. They were a little brown, but delicious and huge and crispy.

  • 14 Nov, 2007

    Mine were terrible. Can anyone tell me more like in minutes to heat the milk? I say tiny tiny bubbles, but now i think maybe i should have waited. Can you just beat the eggs or must it be a whisk?

  • 12 Nov, 2007

    I have not tried this yet, and I want to but I do not have a pop over pan, do you have to have one? I really don't need another pan but if I have to have use one where can I find one?

  • 11 Nov, 2007

    Our first batch was doughy too....not hollow, but still very tasty. Our second batch we cut the flour in half plus a half cup, beat the eggs more and used room temp milk and room temp eggs. We also heated the popover pan for only 2 min! The were flawless!

  • 10 Nov, 2007

    These were great! - easy...even fun. My wife bought popover pans after watching this episode.

    They weren't "hollow" like the ones on the show. Any ideas? Maybe I should have beat the eggs longer to get more air into them? Still - they were delicious!

  • 10 Nov, 2007

    Sausage popovers were a big hit last night! I cut some precooked Brats into 1.5" chunks, put one chunk into each pan (popover pan), then heated the pans in the oven while I made the batter. Poured batter over sausage, topped with cheese, and put them straight back into the oven. They rose and puffed beautifully, and made a very tasty (if calorific) supper with steamed green veggies and a little gravy. YUM!

  • 10 Nov, 2007

    Dear moe4life,
    What type of pan did you use?
    Thanks

  • 9 Nov, 2007

    Ricson, if you can't get popover pans in Oz, try muffin pans. They're not quite as deep, but should give you good results!
    Tonight I'm going to try baking them with a chunk of hot, precooked sausage in the bottom of each one -- kinda like individual versions of the British "Toad in the [filtered word]." Will report results!

  • 9 Nov, 2007

    I am going out to try and by popover pans in Australia I don't like my chances and suggestions for another cooking vessel that can be used
    ricson

  • 9 Nov, 2007

    I am going out to try and by popover pans in Australia I don't like my chances and suggestions for another cooking vessel that can be used
    ricson

  • 9 Nov, 2007

    This looks so easy to make, and looks so good, that I am going out today to buy a popover pan, so I can try them. For your reader who said she didn't see the show, he serves them for brunch also . He breaks them in half, butter and salts them, then places a slice of ham, and eggs over top. I couldn't hear what kind of eggs, he said, but I am definately going to try it! Can't wait!

  • 8 Nov, 2007

    I just made these for dinner and they were delicious. However I missed the show, so I am not sure if I missed something important. I halved the recipe and they puffed up quite high, but they were quite doughy, instead of being hollow. It worked out ok though since I served them with the "wine braised chicken" from everyday food mag (jan07) the dough soaked up all the wine sauce.

  • 8 Nov, 2007

    Directly after your show, I went to the grocery store to shop for the ingredients needed to make these Popovers. I just couldn't wait fo dinner.

    After the first bite; I was in heaven. I can barely wait for dinner to see the look on my Husbands face when he experiences what I had.

    I absolutely love this recipe. I will defintely pass this down to my Grandchildren!