Hi Bold Bakers!
A popover is a light and airy roll made from an egg batter similar to a Yorkshire pudding.
In the United States they’re served plain with a little bit of jam and butter or you
can make them big and bold and add sweet and savory flavors to them like we’re about
to do.
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Ok let’s get stuck into the recipe.
In a nice large bowl add in your flour, baking powder and salt.
Into your dry ingredients we’re gonna crack in our eggs.
And then using a whisk, slowly stream in your milk whisking as you go so you don’t get
any lumps.
As always this recipe can be found on BiggerBolderBaking.com . So just try and get it nice and smooth but
if there are lumps don’t worry about it, they end up working themselves out.
So that’s it, this is a really simple batter in England and in Ireland we’d use this
for Yorkshire pudding so you can use it for that too, what I like to do now is pop it
into the fridge for at least an hour so it gets nice and cold.
So our batter is chilling in the fridge what I’m gonna do now is prepare our tray.
Now the beauty of this recipe is you don’t need one of those popover trays so don’t
go and buy one of those you don’t need it, all you need is just a regular cupcake pan.
So that’s what I have here and it’s non stick, so what you want to do I have a bit
of flavorless oil you can use vegetable oil, canola oil anything like that, and you want
to generously grease each well and I’ll tell you why.
The little popovers can stick if you don’t have enough oil in there.
Do be generous, don’t get nervous it’s not gonna make it super oily or anything like
that, it just makes sure that they pop out when they come out of the oven.
So there you go our pan is ready, now here is one of the top secrets when it comes to
making popovers.
This is what we’re gonna do, we’re gonna preheat our oven to 450° F or 225° C and
we’re gonna put our tray in there and make it nice and hot because what we want to do
is pour our batter into the hot tray so you get that lovely big pop in the oven.
Ok so here’s our chilled batter our oven is preheating our tray is getting nice and
hot.
So here’s the deal, you can use this batter as is and it would be lovely, or you can add
a little bit of flavor to your popovers.
For instance, some popovers I like to add a little bit of grated chocolate, now here
I have bittersweet chocolate and it just has a really rich flavor, just add a little bit
of chocolate in there.
For another sweet option I like to add some dehydrated raspberries and a little bit of
lemon zest.
So you’ll notice I’m only adding in a little bit of the ingredients and I’ll tell
you why.
If you add anything in that’s too heavy or maybe a little bit moist, it’ll actually
sink your popover and become really dense so less is more with your fillings, just add
a little touch to add that flavor.
So I think I saved the best for last, this batter is really versatile and you can add
anything into it, sweet or savory, so I have some cooked bacon here I’m gonna add a little
bit of that in, and then also some sharp cheddar cheese these are two flavors that are just
best friends and they’re gonna taste delicious.
So these are just a few examples of what you can do, you can add a little cinnamon or some
cooked spinach, mushroom, blue cheese, caramelized onion, you can really go nuts, all I say is
just don’t add too much like I said, because it’ll weigh down your popover and you want
them to be lovely and light.
My oven has preheated this is perfect timing, now what we want to do is get our batter straight
into that hot tray.
So fill up your wells almost to the top with your batter, as you can see I changed containers
to make it easier to get into my pan.
So this is the really important part, baking.
Bake at 450° F or 225° C for 15.
Minutes, then after that time we’re gonna turn down the oven to 375° F which is 190°
C for roughly 13-15 minutes until they get a lovely golden brown.
You’ll notice in no time at all that your popovers puff up and become really lovely
and big.
So these are best eaten when they’re still warm and I’ll tell you why, they have a
tendency to deflate that’s why you want to get them a lovely golden brown.
Just look at that I just pulled it open, it’s lovely and airy oh my gosh, bacon and cheese,
this smells divine.
It’s really soft, it has all those lovely bubbles in it, that’s what happens when
you get that oven nice and hot and don’t open the door.
I mean what’s not to love, this is absolutely divine.
And because I didn’t add in loads of mix-ins they stayed light and airy.
Oh my gosh, sweet, savory whatever you like these guys are gonna be a big hit.
Thanks to Clinique for sponsoring this video and head to your local Clinique counter for
more information.
I’ll see you back here really soon for more Bigger Bolder Baking.