Blt Popovers Bistro Laurent Tourondel Food

BLT POPOVERS

Steps:

• Makes 12. Place the popover pan in the oven. Heat oven and pan to 350 deg. Gently warm the milk over low heat and set aside. Whisk the eggs until frothy and slowly whisk in the milk (so as not to cook the eggs). Set the mixture aside. Sift the flour with the salt. Slowly add the dry mixture to the eggs and combine until mostly smooth. Once combined remove the popover pan from the oven and spray with non stick vegetable spray. Fill each popover cup 3/4 full and top each with 2 1/2 cups of gruyere cheese. bake at 350 deg for 50 minutes, rotating pan half a turn after 15 minutes. Serve immediately.

BLT CHEESE POPOVERS

Steps:

• BLT Cheese Popovers (courtesy of BLT Prime restaurant) Makes 8 popovers in a Popover pan or 10 to 12 mini-popovers in a muffin pan. 2 cups milk, warmed 4 eggs, medium size 2 cups flour 1 tbsp salt 1 cup grated gruyere cheese Place the Popover pan in the oven. Heat the oven and pan to 350°F. Gently warm the milk over low heat and set aside. Whisk the eggs until frothy and slowly whisk in the milk (so as not to cook the eggs). Set the mixture aside. Sift the flour with the salt. Slowly add this dry mixture and gently combine until mostly smoothy. Once combined , remove the popover pan from the oven and spray with non-stick vegetable spray. While the batter is still slightly warm or room temperature (definitely not cool), fill each popover cup ¾ full. Top each popover with the grated gruyere cheese divided into equal portions. Bake at 350°F for about 40 minutes, rotating pan half a turn after 15 minutes. Remove from the oven, remove from the pan and serve immediately

BLT POPOVERS (BISTRO LAURENT TOURONDEL)

Steps:

• 1 -- pre heat your oven to 350 degrees, with the popover pan in it. you want the pan nice and hot! 2 -- heat milk on stove top until very hot, but NOT boiling 3 -- measure and combine all purpose flour and salt. set aside 4 -- in a stand mixer (or electric hand mixer), whip eggs until frothy (at least 3-4 minutes) on medium-high speed 5 -- reduce speed and slowly add about 2/3 of your hot milk to your eggs 6 -- a large scoop at a time, add all of your flour and salt 7 -- add remaining milk, and mix until smooth 8 -- strain through a wire mesh strain, cover, and set aside. you can bake them about 15-20 minutes later, BUT i personally highly recommend allowing the batter to rest for about 45-60 mins 9 -- remove hot pans from oven, spray liberally with non-stick pan spray, and pour batter all the way to the top, almost overflowing. sprinkle the top liberally with the grated cheese (make sure the cheese isn't touching the pan. as it melts, it creates a web that inhibits puffing!) 10 -- bake in oven for 25 minutes, rotate, and bake another 25 minutes (depending upon your oven, you may need another 5 minutes). remove from pans immediately and ENJOY!!! wishing you all happy popover adventures and I can't wait to see you all in the restaurant soon! chef jessica