Chapter Six: Breads and Yeasted Treats
Popovers Makes 1 dozen popovers
P
opovers are pure magic. Although we’ve been serving them at our restaurants for ages, I still marvel every time they come out of the pan. Just beneath the crisp shell is a wonderfully moist eggy layer, and then a pocket that is ideal for stuffing. I’m happy to eat popovers plain or filled simply with a spread (pages 000 to 000) for a light breakfast, but I also enjoy stuffing them with scrambled eggs (see page 000) for a more substantial meal. SPECIAL EQUIPMENT:
Popover pans really works best here. I tested this batter in muffin tins as well, but the popovers didn’t rise and hollow out as dramatically. The result neither looked as impressive nor tasted as good. Softened unsalted butter, for the pans 5 large eggs, at room temperature 2 cups (448 grams) whole milk
¼ teaspoon fine sea salt 2 tablespoons unsalted butter, melted and cooled 1½ cups (213 grams) unbleached all-purpose flour
a rack in the center of the oven and preheat to 400°F. Brush the insides and rims of 12 nonstick pop1overPosition cups with softened butter. In a large deep bowl, combine the eggs, milk, and salt and blend with an immersion (stick) blender until 2smooth. While blending, drizzle in the melted butter, then gradually add the flour and continue blending until very smooth. (Alternatively, in a stand blender, combine the eggs, milk, and salt and puree until smooth. With the machine running, drizzle in the melted butter. Add the flour and blend until very smooth.) Strain the mixture through a fine-mesh sieve into a measuring cup with a spout.
3 Place the prepared pans in the oven and heat for 2 minutes. 4 Carefully divide the batter among the popover cups. Return the pans to the oven and bake for 20 minutes.
Reduce the oven temperature to 350°F and continue baking until the popovers are golden brown and crowning above the pan, about 10 minutes.
5 Carefully remove the popovers from the pan and transfer to a wire rack. Serve hot or warm. 24
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