Bleu Cheese Walnut Popovers with Saffron Pear Pearls, Custard Egg, and Beer Head

  • Yield 10 servings
  • Prep 30 mins
  • Cook 15 mins


27 grams AP Flour
220 grams blue cheese
20 grams caster sugar
80 grams walnuts
1 -- egg, separated
Saffron Pearls
2 -- pears
10 grams honey
40 grams sugar
5 -- saffron threads
Egg Custard
800 grams cream
200 grams milk
200 grams yolks
80 grams caster sugar
150 grams white chocolate
4 grams lemon zest
Beer head
1 -- bottle of stout beer


For popovers

  1. Whip sugar with egg yolk in a kitchen aid with a flat paddle attachment; add flour and walnuts until incorporated on slow speed.  
  2. Melt the cheese in a microwave until soft, and then fold in with the first mixture.
  3. Whip the egg white and fold with the rest of ingredients. Put into molds and cook at 205C oven for 10-15 minutes. 

For saffron pearls

  1. Peel and mellonball the pears into a round shape, put into a microwavable container with the rest of ingredients and cook for 2 minutes or until the pears are soft

For egg custard

  1. Cut the top of the egg with a serrated knife, empty the shell, and save it for. Bring the milk to the boil with the sugar, and the lemon zest.
  2. Make an emulsion with the white chocolate. Mix the cream and the yolks together and add to the milk/chocolate mixture.
  3. Pass through a fine strainer. Fill the custard into the empty shells and bake in the 85C oven for an hour or until the custard is set.

To Plate: 

  1. For original effect, place the custard eggs and popovers into the egg carton.
  2. With a hand blender whip up the beer and skim off the foam and place it on top of the egg. 

Recipe courtesy of Boris Portnoy




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