If you’re hoping to serve up something a little different (but delicious) this weekend, look no further than this recipe from internally-renowned Chef Laurent Tourondel, who has recently returned to London with his latest culinary venture, Laurent at Café Royal. Tourondel has long championed relaxed, easy-going dining, an ethos that is reflected in his signature recipe for popover. Often likened to a Yorkshire pudding, this comforting American classic is guaranteed to win over even the fussiest of dinner guests. Serve instead of bread at the start of a meal with a little warm butter – delicious.
yields 12 large popovers
- 12 each eggs
- 6 cups of milk
- 6 cups AP flour
- 1/8 cup salt
- 6 cups Emmental, gruyere, fontina-grated
- Butcher black pepper (cracked)
- Start by heating the milk until it reaches 50° celsius, and at the same time in the mixer whisk the eggs until they are smooth.
- Slowly mix in the warm milk and let it work for 20 seconds until everything is combined.
- Mix the flour with the salt and then proceed to add little by little into the mix with the speed on medium-low.
- Place the molds in a 350F oven for at least a half hour to make sure they are very hot.
- Pull them out and quickly spray them very well with food-release in order to prevent the popovers from sticking.
- Pour the batter into each of the molds to just below the top. Evenly spread the cheeses (approximately half a cup) and sprinkle with black pepper before going into the oven at 350F for 30 to 40 minutes with the convection fan on.
- Do not open the oven while cooking! They will be deep golden brown and have risen by more than double when finished.