12 fluid ounces Beef fat or vegetable oil
8 ounces All-purpose flour
1 teaspoon Salt
6 whole Eggs
16 fluid ounces Whole milk
3 ounces Whole butter, melted
Yield: 20 Popovers
1. Place 20, 4-ounce (120-milliliter) greased ramekins or popover tins on a sheet pan and drop 1/2 fluid ounce (15 milliliters) of beef fat or vegetable oil in the bottom of each ramekin. Place the ramekins in a 425°F (220°C) oven until the fat smokes.
2. Sift the flour and salt together into a large bowl. In a separate bowl, whisk together the eggs, milk and butter. Pour the liquid ingredients into the dry ingredients and whip until smooth.
3. Remove the ramekins from the oven and fill each approximately two-thirds full with batter. Bake at 425°F (220°C) for 20 minutes without opening the oven door. After 20 minutes, lower the heat to 375°F (190°C) and bake for approximately 10 more minutes.
4. Remove the popovers from the oven, unmold and serve.
5. For crispier popovers, slit the sides of the unmolded popovers to allow the steam to escape. Place on a sheet pan and return them to the oven until the tops are firm, crisp and brown, approximately 10 minutes.
Notes: Popovers are crisp hollow muffins made from a rich egg batter. The steam released from the eggs and milk as the popovers bake is trapped in the gluten web of the batter causing it to rise. Popovers and other products that rely on steam for leavening are baked at a high temperature so that the steam forms quickly before the gluten bond sets. Yorkshire Pudding, a popular accompaniment to roasted rib of beef, is made from this same batter. These pastries resemble products baked from éclair paste.
Variation:
Onion -- Sauté 2 ounces (60 grams) of finely chopped onion in 1/2 ounce (15 grams) of butter until tender. Sprinkle the onions over the batter just before baking.
8 ounces All-purpose flour
1 teaspoon Salt
6 whole Eggs
16 fluid ounces Whole milk
3 ounces Whole butter, melted
Yield: 20 Popovers
1. Place 20, 4-ounce (120-milliliter) greased ramekins or popover tins on a sheet pan and drop 1/2 fluid ounce (15 milliliters) of beef fat or vegetable oil in the bottom of each ramekin. Place the ramekins in a 425°F (220°C) oven until the fat smokes.
2. Sift the flour and salt together into a large bowl. In a separate bowl, whisk together the eggs, milk and butter. Pour the liquid ingredients into the dry ingredients and whip until smooth.
3. Remove the ramekins from the oven and fill each approximately two-thirds full with batter. Bake at 425°F (220°C) for 20 minutes without opening the oven door. After 20 minutes, lower the heat to 375°F (190°C) and bake for approximately 10 more minutes.
4. Remove the popovers from the oven, unmold and serve.
5. For crispier popovers, slit the sides of the unmolded popovers to allow the steam to escape. Place on a sheet pan and return them to the oven until the tops are firm, crisp and brown, approximately 10 minutes.
Notes: Popovers are crisp hollow muffins made from a rich egg batter. The steam released from the eggs and milk as the popovers bake is trapped in the gluten web of the batter causing it to rise. Popovers and other products that rely on steam for leavening are baked at a high temperature so that the steam forms quickly before the gluten bond sets. Yorkshire Pudding, a popular accompaniment to roasted rib of beef, is made from this same batter. These pastries resemble products baked from éclair paste.
Variation:
Onion -- Sauté 2 ounces (60 grams) of finely chopped onion in 1/2 ounce (15 grams) of butter until tender. Sprinkle the onions over the batter just before baking.
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