Popovers - TWD

8.20.2012


Sometimes things happen at the right time. Today is my turn, together with the lovely Amy from Bake With Amy,  to host our Tuesdays with Dorie group. We are baking from the wonderful book Baking with Julia by Dorie Greenspan, and the recipe is Popovers. The contributing baker is none other than the great Marion Cunningham
This is my first time making popovers, and boy, they are a tough thing to photograph. 
Even if you, like me, had never baked popovers there´s a big chance you had wanted to for a long time. Just looking at a picture of these incredible golden irregular towers of dough makes most of us drool.
And it´s a very well deserved title they hold. A blender, a few ingredients and a while later you´re taking amazingly tall popovers from your oven.

Metamorphosis like this one is what draws me to baking. Such a simple, unassuming looking thing before it goes into the oven, and then boom… the most incredible result!
Like a soufflé, these little things are a bit temperamental. They should go from the oven to the mouth with as little time in between as possible. A few minutes later they start deflating a bit and loose their crisp exterior.
I had mine smeared with butter and honey, a bit of a mess but a delicious one.
The recipe is written exactly as it is in the book, but I will tell you what my personal experience was, since being a novice popover baker, I followed the recipe exactly the first time and then adjusted a few things.
I baked three batches using the same batter. I put the remaining batter in the fridge overnight, like you would for pancakes, and by far, the best batch was the one I baked almost a whole day later. They were less eggy and had more flavor.
I used aluminum cups (not glass) and had a hard time unmolding them, except the ones that had less batter and consequently didn´t rise as much, those popped out easily. I buttered them the first time, double buttered them the second time and used vegetable spray the third time. I have to admit the spray was the winner. That and no more than 1/3 of the cup full of batter.
And, though I didn´t open the oven door the first 25 minutes as instructed, the first batch, which I dutifully baked for 15 to 20 minutes more, came out with an opaque, thicker crust. Not nice. 
The second and third batches I left them only an additional five and ten minutes and they were golden and much better. The interiors were the same each time.
Even though the recipe calls for room tº ingredients, the popovers I baked with cold batter straight from the fridge were perfect.
The recipe can be found at Amy´s blog and here. The rest of the group´s attempt at this recipe can be found here.
  
POPOVERS
from BakingWith Julia, by Dorie Greenspan

1 cup all purpose flour
1 cup whole or 2% milk, at room tº
½ teaspoon salt
3 large eggs, at room tº
2 Tbs unsalted butter, melted

Melted butter, for greasing popover cups

Position a rack on the lowest rung of the oven and preheat the oven to 425ºF.
Butter or spray nine ¾ cup glass custard cups or ten ½ cup muffin cups. If you´re using custard cups, place them on a jelly-roll pan, leaving space between each cup. If you´re using muffin pans, you´ll need to use two 12-hole muffin tins because, to give the popovers ample air circulation, you won´t be filling all of the holes.
Pour al the ingredients into the container of a blender and whirl until smooth. (This can be done in a food processor or in a bowl using a hand-held mixer). Strain the batter if it is at all lumpy.

Baking the popovers: For the custard cups, pour 1/3 of batter into each cup, dividing any extra batter among the cups. For the muffin cups, use ¼ cup of batter for each cup, filling alternate cups in each tin so that every popover has puffing space.
Bake, without opening door, for 25 minutes, until the popovers are puffed, nicely browned, and crisp on the exterior. Turn the tº down to 350ºF and bake for another 15 to 20 minutes, to help dry out the interior, which, no matter what you do, will always be a little doughy in the center. (Some people love this part, other pull it out).
Serve immediately.

Storing: Popovers are at their puffiest right out of the oven. You can hold them at room tº for a few minutes, or wrap them airtight, freeze them for up to a month, and reheat them in a 350º F oven for 10 to 15 minutes, and they´ll taste good, but never as good as just baked.




64 comments:

  1. Paula - Gorgeous job! Thanks for hosting this week - these are perfect. It certainly does not look like it was your first time!

    ReplyDelete
  2. They look amazing. Thanks for hosting! I have never heard of putting pancake batter in the fridge overnight. I will have to try that with my standard recipe next time and see what happens.

    ReplyDelete
  3. They look over the top delicious- it sounds like popovers don't like to follow rules much at all!

    ReplyDelete
  4. Lovely photos! I thought the same thing; that they were challenge to photograph. Thanks for hosting!

    ReplyDelete
  5. Wow, Paula - I think your photos are great! And your popovers look perfect. Congrats on hosting, too!

    ReplyDelete
  6. Thanks for hosting a great recipe. it was delicious. I can't wait to make these magical muffins for my grandkids! I do appreciate your hints, it's always nice to know what worked for others. Thanks.

    ReplyDelete
  7. Great pick, Paula! these popovers look so delicious and thank you so much for sharing this lovely recipe.

    ReplyDelete
  8. Can you believe that I have never made popovers? These popovers look terrific!

    ReplyDelete
  9. oh wow... yours came out just like the book!! i like the info on keeping the batter to rest for some time.. because i would have definitely liked them to be a little less eggy!!

    ReplyDelete
  10. Beautiful, gorgeous, amazing pictures!!! I'd never made popovers before either, and was equally impressed with their ease...and yumminess. :)

    ReplyDelete
  11. Gorgeous popovers! Thanks for hosting:)

    ReplyDelete
  12. Paula, Absolutely gorgeous popovers!! So perfect looking! You also took some beautiful photos…magazine quality!! Thanks for hosting this week! Great job!!

    ReplyDelete
  13. I'd have no problems finishing these right from the oven. I've never made popovers either. Thanks for including the notes on the process (I make notes to myself when I bake too), I find these to be really helpful.

    ReplyDelete
  14. Interesting how different the popovers were after different rest times. I like the idea of making a lot of batter and being able to have them, sort of, on demand. I like mine any way they turn out, except stuck to the pan. Thanks for hosting this week!

    ReplyDelete
  15. Paula thank you for sharing your precious "culinary secrets" and thank you for hosting: beautiful pictures (especially the last one), beautiful post!
    and last but not least: thank you for having visited my post.

    ReplyDelete
  16. Thank you for hosting. Your photos are awesome and the popovers look delicious!

    ReplyDelete
  17. Your photos are beautiful and your popovers look delicious. Thanks for all the great tips and for hosting this week!

    ReplyDelete
  18. Beautiful photos.. Thanks for hosting and sharing the results of your experimenting with the recipe..

    ReplyDelete
  19. Your popovers look great! Thanks for hosting this one

    ReplyDelete
  20. Your popovers look great- thanks for hosting his week!

    ReplyDelete
  21. Lovely job, Paula - I adore your aluminum cups, too! :) Thanks for hostessing this week!

    ReplyDelete
  22. These look awesome! Wayfare Tavern in SF serves popovers instead of bread--they were so good, I could have eaten a whole basket. I've been thinking about them since, and now I have a recipe to try, thanks!

    ReplyDelete
  23. Paula, the popovers are gorgeous - I love that you served them with delicious honey and butter. The cloth in your pictures, is that one that you made, it looks so artisinal and beautiful. And those aliminium cups are also very photogenic - you can probably tell that I really like your post (I always do). And thank you so much for hosting today!

    ReplyDelete
    Replies
    1. Yes, that´s one of the fabrics I make, which is a pattern I sell a lot for tablecloths, though usually white. The aluminum cups are meant for individual flans, which is your regular, everyday dessert here, especially in traditional restaurants.

      Delete
  24. What beautiful popovers Paula! Sure came out perfect for a first time try. The photos really make me want to try one right now ; ).

    ReplyDelete
  25. Lovely popovers, they just look perfect!

    ReplyDelete
  26. Kudos for actually owning the custard cups to bake these delicious popovers! Great post!

    ReplyDelete
  27. Thanks for hosting this week! Interesting that your refrigerated batch came out the best - I was wondering how that would work but only made a single batch. I wonder if it would work with gluten-free flours, I'll have to give it a try. They are so good with butter!

    ReplyDelete
  28. Your pictures are gorgeous! Thanks for hosting!

    ReplyDelete
  29. For something you found hard to photograph, you ended up with wonderful results! My nieces have been looking forward to this recipe since the beginning of the group and they weren't disappointed. I like your recommendation to leave the batter in the fridge overnight - I'll have to try that.

    ReplyDelete
  30. these look so puffy and easy and just perfect - makes me want to make some, asap!

    ReplyDelete
  31. Thanks for hosting, Paula, and for all your experimentation and tips! You got some beautiful results!

    ReplyDelete
  32. Oh, yours looks very yummy also! I am so hungry now!

    ReplyDelete
  33. Thanks for sharing and hosting. I have a confession ... my eggs, milk and butter were ALL cold because I tend to read the recipe a little later than I should. Mine were delicious and I will do the same again! :) Blessings! Catherine www.praycookblog.com

    ReplyDelete
  34. They look wonderful. These were so good. Why don't we make popovers more often?

    ReplyDelete
  35. What a beautiful post. Thanks for hosting this week.

    ReplyDelete
  36. Paula, Your last picture is phenomenal and I would suggest you enlarge it, frame it and hang it in your cafe. It just sums up everything delicious about baking. (That's a freely given suggestion, no charge). Your popovers look delicious and I will try your idea about overnight cooling. Maybe the batter settles down and isn't so temperamental. One tip I didn't mention was I put my popover tin, empty, in the 450 degree oven for 5 minutes prior to pulling it out and filling each cup 1/2 full of batter. Had no trouble popping them out. I had my first popover at the Dorchester Hotel fancy-dancy dining room in London so I wasn't too impressed with the taste of my popovers. I will keep trying, however, because they are easy to prepare and bake. Thanks for hosting this week. You had fun, didn't you? I keep checking in on Marilyn also.

    ReplyDelete
    Replies
    1. The last picture is taken outside in the terrace, with the last rays of sunlight. The others are with natural light but through a window. Big difference.

      Delete
  37. Thanks for hosting! Your popovers look amazing -- especially the one with honey dripping off the side. I can't believe I've never made these before this week.

    ReplyDelete
  38. This was a really good recipe. I baked mine too much, but otherwise they were great!

    ReplyDelete
  39. Thanks for hosting. These were so easy and delicious. Will make them again for sure. Nice to have recipes like that.

    ReplyDelete
  40. I came over from Liz's (That Skinny Chick Can Bake) when I saw her popovers! yours look equally yummy!

    ReplyDelete
  41. I had these at Tyler's Mayfare Tavern and was blown away, more like addicted to it. Am so glad you share this recipe cause I have been dying to make these popovers. Thanks for coming over my blog too, and do stay in touch! Have a wonderful week!!

    ReplyDelete
  42. I baked mine with cold ingredients too, as time is not one of the luxuries that I have, but was happy with my results. Your popovers turned out wonderfully - thanks for hosting.

    ReplyDelete
  43. Wow! They are amazing looking popovers! Well done!!!

    ReplyDelete
  44. Your popovers are beautiful! Thanks for hosting!

    ReplyDelete
  45. I totally agree with Mary - frame that last pic for sure! Great job Paula!

    ReplyDelete
  46. I think these look great! I love the photos! Kristine Mika

    ReplyDelete
  47. Hi Paula! that's so interesting about the refrigerated batter. and practice makes perfect, right? and yours look perfect! I can tell how yummy they were from your great pictures!

    ReplyDelete
  48. great job hosting and wonderful pointers on baking issues. I especially liked to know that one can refrigerate the batter and use the next day since these taste best straight out of the oven. Lovely aluminum tins!

    ReplyDelete
  49. Thanks for sharing your notes on experimenting with the batter. Is it also crepe batter that can benefit from being rested and refrigerated before use? Anyway, being able to store the popover batter gives you a little more flexibility if you don't think you can consume all of them in one sitting!

    ReplyDelete
  50. Your popovers are gorgeous - I'm glad mine weren't the only uneven ones. I thought mine got a little too dark, next time I'll follow your advice and reduce the baking time. Thanks for hosting!

    ReplyDelete
  51. Great tips you shared with us. I will make these often. I mean, really, how much easier can something be. And so fun to watch.

    Yours look fantastic!!

    ReplyDelete
  52. Thanks for all the great tips. I will make these often. I mean really, how easy can one thing be to bake.

    Yours look fantastic!!

    ReplyDelete
  53. I think your photos look great:)And your popovers look delicious. I really liked this recipe. Thank you for hosting this month;)

    ReplyDelete
  54. Really lovely post and wonderful photos! Thanks for hosting, this was a fun recipe to make and eat, wasn't it? Everyone seems to have liked them, always a plus! Yours look beautiful, and that last photo has me lusting after one! Oh, so good!

    ReplyDelete
  55. Lovely popovers! The honey and butter picture makes my mouth drool....

    ReplyDelete
  56. wow--these look great. i love your aluminum cups, too. thanks for hosting, and so thoroughly testing, the recipe for us. it's so interesting that the aged batter baked up the best, and i will keep that in mind.

    ReplyDelete
  57. Thank you for hosting! This was a fantastic recipe. I can't wait to try again with different flavor combinations! This will become a regular in our house, I think!

    ReplyDelete
  58. I love all your variations. Next time I will use fridge temp ingredients and leave them overnight in the fridge. Also glad to hear you didn't bake yours as long, as I would do the same next time. Great post and great photographs!

    ReplyDelete
  59. Popovers are one of my favorite things in the world, and this recipe rocks! I love the overnight refrigeration - makes breakfast popovers a cinch! One of my favorite combinations is popovers with warm lobster-tarragon salad... There is nothing better! ~ David

    ReplyDelete
  60. Ugh. Did my comment get through? I love my iPad but it is a nightmare when trying to post comments. I have the feeling that half my comments never get seen by you! Anyway, just in case, I think this recipe rocks! And I love the refrigeration idea - that way, I can make amazing popovers for guests in the morning...

    ReplyDelete

Your comments make my day! Thanks for taking the time to leave a note.

>
Vintage Kitchen Notes. All rights reserved. © Adorable Design.