I first shared this recipe about a year and a half ago and I had a request to share it once again so I thought I would - this time with a few updated recipe notes.
We make make these popovers for our clients 4-5 days a week and after a couple of years of making them over and over we've learned a thing or two. This might sound silly but you can't fret over them too much. If they get too much attention - they tend to disappoint in size and texture. There are parts of the prep and cook process that are more important than others and I've bolded them below.
Cave Aged Gruyure Popovers
makes 18 mini (or 9 large) popovers
*This recipe has been perfected in collaboration with Apples & Onions LA*