for 12 pieces

Batter

4 dl	milk
4	fresh eggs
1	garlic clove, squeezed
1 tbsp	butter, liquide, refroidi
120 g	white flour
80 g	Parmesan, grated
1 tbsp	rosemary, finely chopped
¾ tsp	salt
½ tsp	pepper

To bake

30 g	butter, cut into pieces

Rosemary butter

50 g	butter, soft
1 tbsp	Parmesan, grated
1 tbsp	rosemary, finely chopped
¼ tsp	sea salt

How it's done

Preheat the tray

Place the tray in the lower half of the cold oven, preheat the oven to 220°C.

Batter

Using the whisk on a mixer, beat the milk, eggs and garlic for approx. 4 mins. until frothy, beat in the butter. Mix the flour, cheese and rosemary, season. Stir the flour mixture into the milk mixture, beat for approx. 1 min. until frothy.

To bake

Remove the tray from the oven, place the butter in the holes of the tin, heat for approx. 1 min. in the oven. Spoon the batter into the hot, greased holes. Bake for approx. 20 mins. in the lower half of the oven. Reduce the temperature to 160°C and bake for a further 20 mins.

Rosemary butter

Using the whisk on a mixer, beat the butter for approx. 2 mins. until light and creamy. Stir in the cheese, rosemary and salt. Serve the butter with the warm popovers.

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