The perfect appetiser to bring a New Year's Eve celebration to the next level is these Black Truffle & Champagne Popovers. They have a light, crisp exterior and a fluffy inside, and they're flavoured with champagne and the earthy scent of black truffle. The secret lies in the baking process, which turns the batter into tall, golden, hollow popovers. Ideal to enjoy with a glass of champagne.
To begin, heat your oven to 220°C and prepare a muffin tin or popover pan. The popovers will rise more easily if you heat the pan.
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Step 2: Make Batter
Beat the eggs in a bowl with a whisk until foamy. Add the champagne, melted butter, and warm milk. Carefully add the flour and salt, mixing until smooth without over-mixing. Add the truffle butter and black pepper, and mix well. You can optionally add black truffle shavings.
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Step 3: Pour & Bake
Take the heated muffin tin out, butter it gently, and fill up half of the cups with the prepared batter. Put in the oven at 220°C for 15 minutes, then lower the temperature to 180°C and continue baking for another 10 minutes, or until the top is golden and the edges are crisp.
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Step 4: Finish and Serve
After the popovers have warmed up, brush them with a bit of truffle butter and sprinkle with sea salt flakes. Serve immediately for the best flavour.
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Intermediate
Appetizer
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