Popovers with Garlic Herb Cheese

A popover is a bread that is eggy, hollow on the inside, and lightly crusted on the outside. These Popovers with Garlic Herb Cheese go well with almost any dish. They can be baked in specialized popover pans or regular muffin pans.

So, this was supposed to be a Valentine’s Day dessert post, but as you can see from these images, it didn’t work out that way. Some days you wake up with a plan but things have a way of taking their own course. I woke up to a messy, snowy morning the day I wrote this post. As I was scheduled to work a short day, the office was nice enough to call to let me know I didn’t have to come in. THANK YOU!! So, I immediately got out of my work clothes, got into my comfy clothes, and washed the gunk off my face. Free day! Woo hoo!!

Now with the free time on my hand, I mapped out how to utilize it—some light housework, put the finishing touches on a blog recipe, conduct a photo shoot, and get the post ready in advance for publishing. Light housework was a little more involved than I had planned. Two loads of laundry and 2 1/2 bathrooms were cleaned later, and the mission was accomplished. Not the way I wanted to spend my free morning, but it felt good to get it out of the way.

Next on the agenda was to finish up the Valentine’s brownie ice cream cake that was supposed to be the feature of this blog post. Clearly, something went awry because these popovers don’t look anything like an ice cream cake! Sadly, the Valentine’s treat I had envisioned was not meant to be. 

It started out well. I had already assembled a cake that consisted of a layer of brownie, a layer of strawberry ice cream, another layer of brownie, and a layer of vanilla ice cream. It was supposed to be topped with a layer of chocolate ganache that cascaded over the sides. But much to my disappointment, when I added the ganache, it did not stick to the ice cream as expected. It slipped off the sides and broke under the pull of its own weight. Undaunted, I gave it a second try…removed the ganache, patched the ice cream, and gave it a new coat of chocolate. Again, it failed miserably! The ice cream cake was taking a beating, and I was feeling bad mojo, so I decided to call it quits.

Just as well—I was not looking forward to the photo shoot. Ice cream is not very forgiving. It is a subject that can morph in front of your eyes. If the photos are not taken fast enough, the ice cream cake becomes an ice cream puddle! Been there!!

And that brings us to today’s feature. After my failed attempts to embellish the ice cream cake, Plan B (making popovers) was put into action. True to form, Plan B was also not meant to be. My son, who has been on a milk and eggs kick, polished off the last of the milk and eggs in the house. My hopes of completing a dish and doing a photo shoot on my free day were shot. I wasn’t about to brave the frozen tundra to get reinforcement! Popovers and completing a blog post had to wait. In the end, it all worked out: the shelves got replenished the following day and popovers were made.

Popover gets its name from the fact that the dough pops over the muffin pan it is baked in. Making the batter takes minutes, and you can use a blender, electric mixer, stand mixer, or by hand. These popovers get their flavor from Garlic and Fine Herbs Boursin cheese. (Not getting paid. I just like it.) I love the flavor and creaminess of this cheese.  

This was the first time I used popover pans. They have straight walls and are much deeper than muffin pans. I filled the wells 2/3 full. Although you generally want to fill the wells no more ore than 2/3 full, for a more dramatic popover effect, I would fill them up 3/4 full next time. These didn’t flow over the popover pans as much as I would have liked. In the past, I have always used muffin pans. The popover rose and turned out beautifully. One thing to keep in mind when using muffin pans: they hold less batter, so reduce the baking time by about 5 minutes or so. 

Forgo the dinner rolls and make some popovers at the next meal. They are best eaten immediately but will warm up just fine in the oven, so feel free to make plenty!

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POPOVERS WITH GARLIC HERB CHEESE

Author: Thao | In Good Flavor Cooking Method:Mixing, Oven Baked/Roasted Cuisine:American Courses:Snacks, Sides Recipe Keys: O Oven Baked/Roasted C Carbohydrate

Difficulty:BeginnerPrep time: 10 minutesCook time: 12 minutesTotal time: 22 minutesServings:6 Servings

Description

A popover is a bread that is eggy, hollow on the inside, and lightly crusted on the outside. These Popovers with Garlic Herb Cheese go well with almost any dish. They can be baked in specialized popover pans or regular muffin pans.

Ingredients

• 1/2 pkg. (about 2 1/2 oz.) Fine Garlic Herbs Cheese from Boursin
• 1 cup warm milk
• 2 eggs, room temperature
• 1 cup flour
• 1 rounded tsp. salt
• 3 tbsp. butter, melted and divided

Suggested supplies (affiliate links):

• Cooling rack
• Popover pans
• Mixing bowls

Instructions

1. Preheat oven to 450 degrees F. with the baking rack positioned on the lower half of the oven.
2. Beat cheese and 1/4 cup milk until smooth. Add the remaining milk. Beat until cheese is completely incorporated. Add eggs and beat until foamy. 
3. Combine flour and salt. Add to the milk mixture. Beat until flour is incorporated. Add 2 tablespoons butter. Beat to incorporate.
4. Brush the remaining butter into wells of 6-capacity popover. Place in oven to heat for 2 minutes. Do not leave it too long as butter will burn. Remove from oven.
5. Immediately fill the wells 2/3 to 3/4 full with the batter (for a more dramatic pop over effect, fill up to 3/4 full). Bake at 450° F for 20 minutes (do not open door during baking). Reduce heat to 350°  F and bake for 12 to 15 minutes. Done when toothpick comes out with few crumbs attached. 
6. Immediately pierce a slit into the popover using a small knife to release steam. Unmold. Best served immediately.

Note

• If using muffin pans, it will yield about 9. Reduce baking time by about 5 or so minutes.

Keywords:Bread, Popovers, Garlic herbs cheese, Boursin

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