Goat’s Cheese Yorkshire Puddings with Lemon Chives Butter

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Goat’s Cheese Yorkshire Puddings with Lemon Chives Butter

Impress your guests with these Goat’s Cheese Yorkshire Puddings: fluffy inside, crispy outside. Top them with warm lemon, garlic, and chives butter for extra flavor. Perfect for your next dinner party!

Prep Time25

Cook Time20

Total Time45

Course: Appetizer

Cuisine: European

Diet: Vegetarian

Servings: big popovers

Calories: 239kcal

Author: Ninon Michels

Equipment

Large Muffin Pan
Whisk

Ingredients

For the batter

6.8 ounces whole milk
4 free-range eggs
1 heaping cup all-purpose flour
¾ cup semi-hard goat’s cheese cut into 0.8 inches (2 cm) cubes
2 tablespoons unsalted butter + 6 teaspoons (30 g) to grease the popover molds
½ teaspoon fine sea salt

For the lemon, garlic, and chives butter

2 cloves garlic lightly smashed
6 strips of lemon peel about 2 inches (5cm) long (don't peel too deeply to avoid the white pith)
4 tablespoons unsalted butter soften at room temperature
2 tablespoons thinly chopped fresh chives
¼ teaspoon sea salt

US Customary - Metric

Instructions

Make the batter.

Preheat the oven to 450°F (230°C).
In a small saucepan, heat 2 tablespoons (30 g) of butter, 2 cloves of garlic, and the lemon peels over very low heat. Cook until the butter is slightly golden, the garlic is tender, and the lemon peels are golden and crispy around the edges, about 10 minutes.
Remove the garlic and lemon peels from the saucepan and set aside for making the garlic, lemon, and chives butter. Reserve the melted butter to add to the batter.
In a large mixing bowl, vigorously whisk together the eggs and milk until frothy.
Add the garlic, lemon-flavored melted butter, and salt, and gently sift the flour. Whisk vigorously until the batter is smooth, without lumps.
Add the goat’s cheese cubes and gently stir with a spatula or wooden spoon until well combined.

Bake the Yorkshire puddings.

Place 1 teaspoon of butter in each cup of your muffin tin. I used a large muffin tin (3.5 inches or 9 cm deep). If you don’t have a big, heavy-duty muffin tin, you can use a regular muffin one. Instead of having 6 big Yorkshire puddings, you’ll have 12 mini ones. Smaller, but delicious too!
Place the muffin tin with the butter in the oven for two minutes. The butter must bubble nicely.
Remove the tin from the oven. Then, using a ladle, immediately pour the batter into each cup, filling them about 3/4 full (they will rise!).
Quickly transfer the tin back to the oven and cook for 20 minutes, until risen, golden, and crisp!

Meanwhile, make the lemon, garlic, and chives butter.

Using a sharp knife, thinly mince the garlic cloves, crispy lemon peels, and 2 tablespoons (5 g) of fresh chives.
Stir everything with 4 tablespoons (55 g) of room-temperature unsalted butter and ¼ teaspoon of sea salt until well combined.
When they are done baking, take the Yorkshire puddings out of the oven and remove them from the tin.
Serve warm with a layer of lemon, garlic, and chives butter on top.
Enjoy with a chilled glass of crisp Sauvignon Blanc!

Notes

I recommend sifting the flour into the mixing bowl. Sifted flour will make the Yorkshire puddings extra light and fluffy. And that’s what we want!
When pouring the batter into the muffin tins, make sure to do it quickly. The muffin tin must be hot and straight out of the oven when you pour the batter in. This step is key to ensuring maximum aeration and fluffiness for your popovers!
Removing the Yorkshire pudding from the tin as soon as they are baked will ensure they remain crispy. Leaving them for too long in the tin will condense and make them soggier.

Nutrition