Best Popover recipes?
- lollya Dec 21, 2006 08:33 PM
I've just bought a pan especially for popovers, but am hesitant to try the recipe on the label - any solid ones out there?
i LOVE popovers, and i've had lots of popover help from the home cooking hounds. they are really simple to make, and totally delicious.
i use the bittman recipe, which i summarized here (in my old board freddie incarnation): http://www.chowhound.com/topics/show/... . Carb Lover also suggested a recipe on that thread, which i haven't tried.
Other suggestions that were made that were very helpful:
--Dusting the sides with grated parmesan (Pat Hammond's great suggestion). The baked cheese smell is heavenly, and these make a lovely savory variation.
--NOT overmixing or food processing (see my popover follow up: http://www.chowhound.com/topics/show/...
)--Spraying the pan with that toxic aerosol cooking oil with flour does add to puffiness. I did an experiment baking 6 with and 6 without the stuff and they definitely added pop. (And I think I took a picture, which I'll post, if I find it.) But I'm ambivalent about whether that stuff is meant for human consumption.
Adding cinnamon/nutmeg/etc doesn't work. These are too fluffy and light to withstand such treatment. Plain, or with cheese, is the way to go.
Enjoy, and do report back on your adventures.
Thank you so v. much. You are the first person to ever respond to me yet on this board when i've asked for help. i truly appreciate it and will let you know how they turn out!
this is adapted from bittman's how to cook everything.
preheat oven to 425. butter and preheat pan. it'll brown, but that's not a bad thing.
mix 2 eggs, 1 tbsp melted butter, 1 cup milk, 1 tsp sugar, 1/2 tsp salt
slowly mix in 1 cup flour. the batter should be smooth. i put the batter into a pyrex-y thing with a spout, because you want to work pretty fast to retain the heat of the pan. (i theorize that the hot pan and cold batter contribute to the puffing, but have no idea).
bake at 425 for 15 minutes, then 350 for 15 minutes. no peeking, opening oven door, etc until 30 minutes are up. (if you bake at 425 for 20 minutes, then reduce the heat, they turn out crispier).
i'd love to hear your experience with the popover pan, and if you think it makes a difference. i use a regular cheapo muffin pan. enjoy!
I cooked individual yorkshire puddings in a popover pan, to serve with beef tendnerloin, and they were delicious. I think they are moister than popovers and they stood up well to being drenched in a red wine/au juice sauce. As with popovers, the batter was chilled and the pan was heated in a 450 degree oven
with some beef fat.
thank you all. i will let you know how the pan works. i have heard muffin pans work well too, but the popover pan just allows more height!? I'll let you know. i appreciate it! rosewater i was wondering on your site, you have these beautiful almost fanlike pastry looking beauties, what are they?
Here's an adaptation of Laurent Tourondel's Gruyère Popovers, which he serves piping hot at BLT Steak and BLT Prime in Manhattan:
Popovers with Gruyère Cheese
1 cup all-purpose flour
3/4 teaspoon salt
1 cup whole milk
2 large eggs
Nonstick oil spray, preferably canola
3/4 cup grated Gruyère cheese
Heat the oven to 350 degrees. Place a 6-cup popover tin in the oven and heat for at least 5 minutes.
In a medium bowl, whisk the flour and salt together. Heat the milk in a heavy small saucepan over medium heat until very warm, about 125 degrees. Whisk the eggs in a large bowl to blend. Gradually whisk the warm milk into the eggs, then gradually stir the flour mixture into the milk mixture, just to blend (the batter should be slightly lumpy).
Remove the hot tin from the oven and spray it with nonstick spray. Divide the popover batter among the tin receptacles. Top each with 1 1/2 tablespoons of the grated cheese. Bake until puffed and deep brown, about 40 minuts. Remove the popovers from the pan.
Yield: 6 popovers
I made popovers this week and they were so well recieved and so perfect (thank you Ina Garten) that I got up in the morning and made them again to make sure it wasn't a fluke.
BUTTER the popover pan (I sprayed a few as a trial and the butter ones tasted better and rose just as high)
1.5 cups milk (room temp)
1.5 cups flour
1.5 T melted unsalted butter
3 XL eggs at room temp
3.25 t salt
Batter was thin and a little lumpy. Fill cups 2/3 full (foodnetwork site says 1/2 but when I watched her on TV she filled them 2/3 and they were nice and high).
Bake 30 minutes exactly.
Here's the key: NO PEEKING. Let the puffing happen without disturbing the heat.
Ina says to put the pan in the hot oven for exactly two minutes prior to filling cups. I forgot this step and they were perfect without it.
The Jordan Pond House in Acadia National Park (Maine) has popovers which are OUT OF THIS WORLD! Maybe I'll make them too! This was online.
1) Put them on the bottom rack of your oven (with room above for them to expand)
2) Use popover pans
3) Do not open the oven until the baking time is over.
(For 8-12 popovers)
Two cups milk (I used 1 percent)
Two cups flour
One-half teaspoon salt
One-sixth teaspoon baking soda
(The cookbook recommends making the batter a day ahead of time, refrigerating it, and then letting it return to room temperature, but I skipped the day-before thing. I did, however, let it warm up to room temperature.)
Preheat oven to 450. Break eggs into mixing bowl and whip; add milk and blend. Add remaining ingredients and mix until almost smooth -- do not overbeat. Fill greased popover pans, muffin tins or custard cups 3/4 full. Bake for 14 minutes at 450, then reduce heat to 350 and bake 15 minutes more. (DO NOT OPEN OVEN UNTIL BAKING IS COMPLETE!)
Hey! I had forgotten to post back to this, so thanks for refreshing it Upstate Girl! I made my first batch of popovers and they were outstanding, someone had asked about the popover pan versus a cupcake pan. I used the popover pan and they were SO TALL. I have two questions though...mine tasted quite eggy, which my S.O. loved but I found them to bit too eggy or something - is that normal? Also, as soon as I took them out of the oven they deflated. Can I prevent this?
Last week I made the recipe from Beth Hensberger's, The Bread Bible and they came out perfect. They actually call for starting them from a cold oven, which I was unsure of since most recipes call for preheating both the pan and oven. I made the batter in the morning and put them in the oven in the evening for dinner. I also cut the recipe in half to just make 6 popovers instead of 12. Was inspired by this blog:
i have been using the recipe from the Joy of Cooking for about twenty years now (they were the first thing I learned to cook!) and it never fails me. i'm always amazed that this simple combination of ingredients can produce such a delicious item!