Chef de Cuisine Brendy Monsada’s recipe for Gruyere Popover
1⅓ cups all-purpose flour
1⅓ cups milk
1 teaspoon salt
pinch of sugar
½ teaspoon baking powder
½ teaspoon baking soda
2 teaspoons fines herbs
⅓ cup gruyere cheese
⅓ cup parmesan cheese
butter, for brushing on pan
Heat milk to 160 degrees. Be careful not to heat any hotter, as this will cause the popovers to be too dense.
Preheat oven to 350 degrees.
Whisk together the flour, salt, sugar, baking powder, and baking soda.
Using an electric mixer, whisk the eggs together until they are fully combined. Slowly and carefully stream the hot milk into the eggs down the side of the bowl with the machine running.
Stop the machine and pour in the entire dry mixture. Whisk for two minutes on low speed, then for ten minutes on medium speed.
Add in the cheese and the herbs and mix on low to combine.
While mixing batter, heat popover pans in the oven until hot.
Carefully remove pans and brush with a small amount of butter.
Fill spots in popover pan ¾ full and bake at 350 degrees, approximately 20 minutes, or until popovers are a deep golden-brown. Avoid opening the door while the popovers are baking, as this will cause them to not rise properly.