Savoury popovers
Hollow, airy American rolls baked in a well-buttered muffin tin.
Active time10 min
Cooking32 min
Total1 hResting : 10 min
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Ingredients
- 85 g unsalted butter
- 4 large eggs
- 475 ml whole milk
- 240 g all-purpose wheat flour
- 1 tsp fine salt
Preparation
Heat the oven to 205 °C using conventional heat. Put the eggs, still in their shells, in a bowl of hot tap water, not boiling water, for 10 minutes. Remove and dry them.
4 large eggs- oven
- mixing bowl
Melt the butter. Brush the bases and sides of the muffin cups thoroughly, then divide all the remaining butter between their bases. Warm the milk in a saucepan without boiling it.
85 g unsalted butter475 ml whole milk- saucepan
- pastry brush
- metal 12-cup medium muffin tin (cups about 6.4 cm wide and 3.8 cm deep)
Put the tin in the hot oven for 2 minutes. Meanwhile, crack the eggs into the blender. Add the warm milk, flour and salt and blend just until smooth and fluid. Carefully remove the hot tin and divide the batter to make about 12 popovers, filling the cups three-quarters full.
240 g all-purpose wheat flour1 tsp fine salt- blender
- metal 12-cup medium muffin tin (cups about 6.4 cm wide and 3.8 cm deep)
- oven
Put a baking sheet on the lower rack to catch any drips. Bake the tin on the centre rack for about 30 minutes at 205 °C, keeping the oven closed while the popovers rise, until well puffed and golden. Gently release them from the tin and serve hot.
- oven
- metal 12-cup medium muffin tin (cups about 6.4 cm wide and 3.8 cm deep)
- baking sheet
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration