Popovers are buns of English origin. Although swollen, they look like cabbage, but the dough is easier to make. They are served as a snack (or at breakfast) accompanied by semi-salted butter and a good jam or, lighter, with a crumble and honey. You can also garnish them with a vanilla ice cream and serve them like profiteroles with a chocolate sauce or a homemade red fruit coulis.
- 400 g of flour.
- 1/4 teaspoon (s) of salt.
- 2 pinches of cinnamon
- 4 eggs.40 cl of milk.
- 55 g = 40 g butter + 15 g for mussels
- Preheat the oven on th. 7-8 / 220 °.
- Heat the milk and melt the butter separately.
- Meanwhile, mix the eggs with an electric whisk (or food processor) until they start to foam.
- Add the hot milk as you go, continuing to whisk.
- Add, at slow speed, the flour previously mixed with salt and cinnamon, then the melted and hot butter.
- Place a muffin pan or individual ramekins 2 minutes in the oven, then brush the cavities with melted butter. Divide the dough in up to two-thirds.
- Put in the oven for 15 minutes, reduce the temperature on th. 6/180 °, slightly incise the center of the popovers at the tip of the knife and continue cooking for 20 minutes. They must be inflated and well browned. Take them out and unmold them on a pastry rack.
Notes1-It is important, to get the crispest and puffiest popovers possible, that the oven is hot. 2-Make sure the dough is at room temperature before baking. Use patience and let the dough rest.