When your dinner starts with something out of the ordinary, you know you are in for a treat. That is why Edge Steakhouse, at Westgate Park City, serves popovers to its guests. Having been on the menu since the restaurant opened, customers often take the leftovers home or ask for some to go because they love the airy puffs so much.
The bread service sets the tone for the rest of the meal, and Edge Steakhouse has perfected these delicacies. The restaurant turns out enormous popovers that are light and airy on the inside, with a chewy, cheesy crust. We turned to these experts to find out how to recreate perfect popovers at home.
Special Equipment Needed:
- Cast iron popover pan (Tip: Only clean your cast iron pan with oil and salt, never using soap, so the pan stays well-seasoned, which will also help the popovers not to stick.)
- KitchenAid mixer
- Kitchen thermometer
- Convection oven
Ingredients
- 8 eggs
- 4 cups whole milk
- 4 cups bread flour
- ½ cup grated Gruyere cheese
- 2 tablespoons butter
Instructions
- Turn the oven on to 375 F. Place the popover pan in the oven to heat.
- Crack the eggs and add them to the mixer with the whip attachment. Whip for 5 minutes.
- Meanwhile, heat the milk in a pan on the stove until just 125 F. Tip: If the milk gets any warmer than that, let it cool to 125 F before you add it to the eggs so they don’t scramble.
- Add the warm milk to the egg mixture and whip for another 6 minutes.
- Add half of the flour and whip the mixture for a minute and then add the rest of the flour.
- Whip for another 5 minutes.
- Remove the hot pan from the oven and add a little bit of butter to grease the popover holes well.
- Pour the mixture into each spot, filling it all the way to the top.
- Add grated Gruyere cheese to the top of each popover.
- Reduce the heat in the oven to 350 F (on the convection setting) and cook for 35 minutes before you test a muffin. Tip: do this by cracking one open and checking for doneness on the inside. The inside should not be yellow. If it is, they aren’t quite done, so cook for another 5 minutes. Don’t open the oven door until you test the popovers for doneness. Expect them to double in size, then reduce a little.
- Let the popovers sit in the pan for 5 minutes and then twist each one to release it from the pan.
Notes:
To make the popovers in advance, keep them in the oven on warm for about an hour. Edge serves the popovers with whipped butter and pink Himalayan sea salt. This recipe is good up to 7,200 feet in elevation without any adjustments.
