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I make amazing perfectly baked popovers! Yep – every holiday I’m requested to bake my popovers. Normally, I make some strawberry or marmalade butter to serve with my popovers. However, today I decided to go beyond my basic popovers and made goat cheese popovers instead. Whoa! I’m now hooked on these savory puffs of tanginess.
What’s my secret for perfect popovers every time? It is simple…always allow your eggs and milk to reach room temperature before mixing, and always preheat your popover or muffin tin. Oh yeah, one more thing – never, never open your oven door during the first 20 minutes of baking. This will cause the popovers to sink like a bad cake.
These goat cheese popovers are puffy and airy with a super moist center. Delicious plain or with butter.
You are gonna go cray-cray over how simple these popovers to make. Get this…they are mixed in a food processor. Yep – No mixing bowls and mixer required. #Ihatedoingdishes
goat cheese popovers
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 1x
- Category: Bread & Muffins
Description
Inspired from Fine Cooking Cheese, Winter 2015
Ingredients
- 4 oz. goat cheese, at room temperature
- 1 ½ cups whole milk, at room temperature
- 4 large eggs, at room temperature
- 4 tablespoons unsalted butter, melted and cooled slightly
- 1 tablespoon Dijon mustard
- 1 1/3 cups unbleached all-purpose flour
- ¾ teaspoon kosher salt
- 1/8-teaspoon cayenne
- Organic canola spray
Instructions
- Arrange an oven rack in the middle of the oven and slide in a popover pan or two 6-cup muffin pans onto the rack.
- Preheat oven to 450 degrees F.
- In a food processor, fitted with metal blade, add the goat cheese and ½ cup of the milk. Blend until smooth, then add the remaining milk, eggs, melted butter, and mustard. Process until blended, about 10 seconds. Add the flour, salt, and cayenne and pulse a few times until blended. Do not over mix! Pour mixture into a large measuring cup or pitcher for easy pouring.
- Once the oven is hot, carefully remove the pan from the oven, and spray with cooking spray. Pour the batter evenly into the heated tins (fill each cup one-half to two-thirds way full) and immediately slide the pans back into the oven.
- Bake until the popovers are puffed and well browed, about 25 minutes. Resist the urge to open the oven door, especially during the first 20 minutes of baking.
- To reheat: Preheat oven to 300 degrees F and heat until they are warm.
Notes
The equipment section above contains affiliate links to products I use and love!
Roy Kolasinski says
de bons articles, super