While the dry-aged, prime steaks at BLT will have the culinary curious beating a path to Trump Tower in Waikiki, it may be something as simple as a popover that could have the town talking.

And although it’s true that a well-known, in-store dining room is famous for its larger-than-life popovers, there’s serious competition from Chef Laurent Tourondel’s gorgeous Gruyere creations.

Served with salt and a generous helping of cheese, then topped with caramelized onion and diced bacon, the BLT popovers are a thing of beauty, delicacy and comfort.

Towering atop their plates, they are a testament to the precise science of baking. Do not make the batter too hot, and make sure it’s never colder than room temperature. Don’t forget to warm the popover pan, and be sure the milk is heated slowly and not boiled. If the batter is too cold, the popovers will collapse; if the milk is too warm, they won’t hold their impressive toque-like tops.

Knowing that HILuxury home cooks love a challenge, we asked Chef Tourondel for his recipe.

With the English basics for a Yorkshire pudding (famously served with roast beef in all respectable homes), an American love for all things large and a French gourmet touch, you’ll find these popovers challenging and truly worth the effort.


Recipe courtesy Laurent Tourondel, executive chef/partner, BLT Restaurants Makes approximately 12 popovers


* 4 cups milk, warmed
* 8 eggs
* 4 cups flour
* 1 1/2 heaping tablespoons salt
* 2 1/4 cups grated Gruyère
* Caramelized onion and diced bacon (optional toppings)


Place the popover pan in the oven. Heat the oven and pan to 350 degrees.

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 to the egg mixture and gently combine until mostly smooth.

Once combined, remove the popover pan from the oven and spray with non-stick vegetable spray. While the batter is still slightly warm or at room temperature (but definitely not cool), fill each popover cup 3/4 full.

Top each popover with approximately 2 1/2 tablespoons of the grated Gruyere, adding bacon and carmelized onions if desired.

Bake at 350 degrees for 50 minutes, rotating pan half-a-turn after 15 minutes of baking, until golden brown. Serve immediately.

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