First of all, I am a huge fan of the popover. I think they are the perfect way to eat bread. But tonight my feelings have changed, just a smidge. These puffs are so similar to a popover in texture but the process is very different. I was intimidated at first but once I started baking it was easy as pie!
The delicate puffs cave in when you pull them apart. The smell is intoxicating and the taste… well, there are only certain foods that can take my voice, and these have done it. Of course, adding a little bit of butter only makes them that much better.
I took a cup of water and 1/2 a cup of butter and brought it to a boil. Then I took a cup of flour, a pinch of salt and two tablespoons of chives and shallots (finely minced) and threw all of that into the boiling butter/water mixture. I took the heat down to medium high and then stirred until a ball of dough formed.
Then I tossed the dough into the mixer and beat it for 1 minute until the dough slightly cooled. I beat in four eggs, individually until they were all mixed in. (It is very important to make sure each egg has been completely mixed in before adding the other). I shredded 1/2 a cup of Asiago and Parmesan cheese and mixed it in just until it was well incorporated.
Next I greased two cookie sheets with butter and spooned out 24 balls of dough about an inch apart. (My sizing and spacing leave something to be desired but what can you do?!)
The oven was preheated to 400, and I baked them for 20 minutes. Then I dropped the heat to 350 and baked them for another 20 minutes. it is very important to not exceed 20 minutes for each temperature because they will over dry.
Believe me, these are so simple to make and once you get the ball rolling the time goes by quite quickly! I’m telling you, my apron barely got a workout!
So, what you will need…
.5C butter (1 stick, 8 tbs)
pinch of salt
2 tbs finely minced chives and scallions
1C flour of your choice, I prefer to use whole wheat flour with this recipe
4 large eggs
.5C shredded Asiago and Parmesan cheese