Blue Cheese and Chive Popovers with Whipped Blue Cheese Butter
Inspired by techniques from America's Test Kitchen.
Tall, crisp-shelled popovers studded with blue cheese and chives, hollow and airy inside, served warm with a blue cheese butter.
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Method
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Equipment
- small bowl and fork
- 6-hole popover tin or deep muffin tin
- kitchen paper
- large jug or bowl
- whisk
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 394 kcal |
| Protein | 13.4 g |
| Carbohydrate | 26.9 g |
| of which sugars | 3.4 g |
| of which free sugars | 0 g |
| Fat | 25.9 g |
| of which saturates | 15 g |
| Fibre | 1 g |
| Salt | 1.42 g |
Protein per 100 kcal
3.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Blue cheese butter
- 115 g unsalted butter, softened
- 55 g blue cheese, crumbled
- 4 tbsp chives, finely chopped
- 1 pinch ground black pepper
Popovers
- 190 g strong white bread flour
- 3 tbsp chives, finely chopped
- 1½ tsp mustard powder
- 4.5 g fine sea salt or table salt about ¾ tsp
- 1 pinch cayenne pepper
- 360 ml semi-skimmed milk, warmed to 43-49 °C
- 3 large eggs
- 55 g blue cheese, crumbled
- 1 tsp neutral oil, for the tin
- 1
Butter. Mash 115 g butter with 55 g blue cheese, 4 tbsp chives and black pepper and set aside.
- 2
Prep. Brush a popover tin with oil and wipe out the excess.
- 3
Mix. Whisk 190 g bread flour, 3 tbsp chives, 1½ tsp mustard powder, ¾ tsp salt and a pinch of cayenne.
- 4
Whisk. Beat 360 ml warm milk with 3 eggs until frothy, pour into the dry ingredients and whisk until mostly smooth.
- 5
Rest. Leave the batter 10 min, then stir in 55 g blue cheese.
- 6
Bake. Divide among the tin holes and bake at 200 °C without opening the door until tall and deep golden, 40-45 min.
- 7
Vent. Pierce each top with a skewer and bake 5 min more, then serve at once with the blue cheese butter.
Storage
Best served warm straight from the oven, as popovers lose their crisp texture on standing. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
