- Hi, guys, welcome back to my channel.
So today, I'm gonna show you my seven tricks
for getting a fantastic popover.
Tip number one, make sure your milk
and your eggs are at room temperature.
This will just allow them to rise sky-high
when they're in the oven.
If you forget to take out the milk,
you can warm it in the microwave on high
at 30 second increments just until it's warmed through.
And for the eggs, you can submerge them
in warm water for about 10 to 15 minutes.
And tip number two is to combine the eggs
with the milk ahead of time.
That will make sure
that your eggs are really nicely incorporated
without overmixing the flour
because you don't wanna overmix the flour,
or you'll have a tough, gummy popover,
and we want a nice, light, and airy popover.
Before I add the flour,
I'm gonna add a half a teaspoon of kosher salt.
I just like the kosher salt because it's a nice coarse salt
without being, like, overly salty, like table salt would.
So this is just regular all-purpose flour.
You don't need any fancy flour,
and we're just gonna add it a little bit at a time,
stirring just until it's combined.
There, and it should have the texture
of, like, heavy cream or paint.
Okay, tip number three has to do
with the type of pan you use.
So I am a big fan of the popover pan.
This is what it looks like.
It has six wells to it.
Each well is isolated
and kind of suspended by these little rods,
and what this does is it allows the heat
from the oven to get in between the wells
and create a really delicious,
golden brown, crusty exterior.
Now you could make these in a muffin tin.
They will really popover that way.
They won't reach the same height,
but it'll still be pretty good.
Number four, this is another big tip,
a lot of recipes will call
for using melted butter in the wells,
but I have found that you don't have the same assurance
that the batter is not going to stick,
and there is nothing more disheartening
to take your beautiful popovers out of the oven
and then try to lodge them from the pan,
and then they fall apart
because they're stuck to the pan. (laughs)
So there's two tips that will help with that.
Tip number one is to just use vegetable oil.
And what I do is I take a cap full
and just put a little bit in each well,
like a splash or so.
You don't wanna overdo it.
And then take a paper towel
and just distribute it all in the well,
making sure you're also getting at the bottom of the well.
The reason why you don't wanna put too much oil
in this pan is because we have to heat our pan first.
That's tip number five.
Heat the pan before you put the batter in
because that will also alleviate any sticking.
Okay, I'm gonna heat my pan.
All right, I have my hot pan here,
and using just one ladle full of batter,
I am going to fill these up.
Now this can sometimes get a little bit drippy.
It's okay.
It will actually cook and burn off.
And I also think too, just taking your ladle
and letting it drip and then scraping it
along the side of the bowl will prevent it from dripping.
So you don't wanna go more than 2/3 of the way up.
It's really tempting to overfill these little wells,
thinking you're gonna get a nice, big popover.
But not to worry, you underfill them,
you'll get a bigger one.
(Beth laughs)
because it just has more room to expand.
If you have any oil, you can see the oil here on the top,
just give it a stir
because you don't want that oil to collect on the bottom,
or it will affect the way the popover rises.
Some of it will rise, and some of it won't.
So just take a little fork and stir that together,
and you will be good to go.
And then that leads us to tip number six,
which is you wanna bake your popovers at two temperatures.
So we're first gonna begin
at 450 degrees Fahrenheit for 20 minutes.
This is allowing that batter to do all of the rising.
At this point, they are the most fragile,
so if you open the door just to check on them,
they will deflate,
and you'll have a really smooshy, soggy popover.
So just be patient, turn on your oven light,
and you can watch them rise through the window.
Then you wanna reduce the oven at 350
and go for another 10 to 15 minutes.
And the second part is important
because this is what is going
to bake the interior of the popover,
which also sort of dries it out a little bit.
Otherwise, again, they become really eggy
and sort of soggy in the interior
if they don't bake all the way through in the second baking.
All right, look at these beauties.
(Beth laughs) (upbeat music)
You can see how they've totally puffed up,
thanks to the fact that we did not overfill them.
All right, now here's the next tip, tip number seven.
You want to poke each one
with a sharp knife just to let the steam out.
That will prevent them from deflating too quickly.
See, and now watch this, lifting out.
(Beth laughs)
This is what you get with the oil as opposed to the butter.
Now I like to put a little bit of raspberry jam inside.
I think they're quite good like that.
But another thing you could do is you could fill this
with some sour cream and smoked salmon
or some scrambled eggs with bacon and cheese
for, like, little brunch popovers, would be fantastic.
All right, let's give it a try,
and I'll tell you what they are like
with a little bit of the jam.
How good does this look?
(Beth crunches)
Mm.
(Beth laughs)
These are so delicious.
They're puffy and crunchy at the same time,
light and fluffy, and just really fabulous.
(Beth laughs)
Just remember the seven tips.
All right, you guys, I'll see you back here next time.
Until then, bye.