Wednesday, November 17, 2010
Ever since I ate a popover many years ago at The Zodiac Restaurant in Neiman Marcus I've been in love with them. These light airy hot little puffs of soft delicate bread captured my heart and palate.
Of course, I'm not the only one. Both my children fell in love with them as well when they dined with me for the first time at Neiman Marcus.
I knew this was something I had to learn to make. So over the years I've tested various ways of making and baking them to finally come up with a version that seems to be tried and true.
Now each Thanksgiving my family insists that I make popovers. They are perfect for the Thanksgiving meal that's typically filled with carbohydrates and fat.
Of course what would Thanksgiving be without some sort of bread at the table? Why not a piping hot, fresh out of the oven, light and airy popover puff? They satisfy that bread craving without filling you up too much.
Many of my clients and friends over the years have asked me how to make popovers. So this year I decided I would put together a video to share with them and all of my viewers. I included every single step plus I've posted the recipe below this video.
I had to shorten the video to fit on my blog and other sites but it's still about 10 minutes long. I know that sounds like a long time but you're sure to get the full details on how to make these luscious puffs.
I hope you enjoy my video on "How To Make Popovers" and have the chance to try them this Thanksgiving.
Makes 12 small or 6 large
3 eggs, room temperature
1 cup milk, room temperature (I use skim)
3 Tbsp. Canola Oil
1 cup, all-purpose flour
1/2 tsp. kosher salt
Instructions for cooking in Convection mode and Bake mode:
Preheat oven to 400 degrees in either convection/bake mode or just bake.
While preparing the batter spray your popover pan with a non-stick cooking spray and place in the oven to heat up.
If eggs and milk are not at room temperature heat eggs (removed from their shell) for approximately 12 -15 seconds and milk for about 20-30 seconds in the microwave.
Whisk eggs, milk and oil together. Sift flour and add to the egg mixture. Add the salt and beat mixture together until it's smooth and free of any clumps.
Take popover pan out of the oven and place a small bit of butter into each popover cup (as shown in the video).
Pour batter 3/4 way full into each popover cup. If you run short and one of the cups is empty add water filling up about 1/2 way.
Place filled pan into the 400 degree oven and bake for:
Convection/Bake 20 minutes
Bake: 30 minutes
(This is how they will look after the first 20-30 minutes)
Then, leaving the oven door closed, reduce heat to 325 degrees.
At this time if you were cooking in the convection mode switch to BAKE. Cook for an additional 5-15 minutes keeping a close eye on the popovers.
You'll know that they are done when they turn a nice golden brown, as seen in my video and at the top of this page.
Note: You can use a muffin pan if you like, but the popover pan produces a much prettier popover.
Popovers are best when baked just before serving. Serve hot with butter, strawberry butter, pumpkin butter, plain or with whatever you desire.