Julia Child's Popovers A Classic Recipe Made Easy (2024)

FAQs

Why do my popovers have a hole in the middle? ›

Now, some people like to slit a hole into the finished popovers to release steam, then return them to the oven for 3 to 5 minutes to help prevent sogginess as the popovers cool.

Making perfectly puffed popovers is all about creating steam in the batter as soon as they go in the oven. First is having the ingredients at room temperature and then resting the batter to allow the flour to take up the moisture from the egg and milk so that the steam can be created quickly once in the oven.

Yorkshire Pudding/ Popovers

Yorkshire Puddings are a staple in England with a Roast Dinner. Here in the US we know them as Popovers which are the same thing as the modern Yorkshire Pudding, except using a different pan.

Chef's Notes. The difference between popovers and Yorkshire puddings is that Yorkshires use the beef fat (the drippings from a beef roast). These popovers are a bit lighter in flavor and you can also prepare them before the roast is even done.

My biggest tip for creating perfect popovers is to use warm milk and room-temperature eggs with absolutely no chill on them.

Too cold and you won't get the popovers to steam internally quickly enough. But be aware that you shouldn't make it too hot. If your milk and/or butter is hot enough to cook the eggs while mixing, the batter won't rise. Best to use all warm ingredients in the 40-50 degrees celsius (100-120 fahrenheit) range.

There's just one thing that will make the popovers better, and that's time. The batter needs time to rest before baking so that it creates a more tender popover in the end. So, cover the batter and pop it into the refrigerator for at least an hour, but preferably overnight.

King Arthur Baking says that there are a few ways your popover could go wrong. First, you must use all-purpose flour because it has a solid gluten structure to capture all the steam. Secondly, you must make sure to preheat your oven because the hotter the oven, the higher the popovers.

The oven door must not be opened during baking, or the popovers will either fall or won't gain the necessary height. Rule 6: Pierce each popover with a sharp, thin-bladed knife immediately after they are removed from the oven. This allows the steam to escape and will help keep the exterior crispy.

What to Serve With Popovers. Popovers are great to have with soup, salad, or alongside roast chicken, roast beef, or just about anything you would serve with rolls. They're also fantastic as a breakfast treat, sprinkled with confectioner's sugar and served with butter and jam.

Is a German pancake the same as a Yorkshire pudding? ›

Dutch babies, popovers, German pancakes, Yorkshire pudding are all the same thing just different names. Technically these are all baked puddings and delicious. Try serving them with my delicious strawberry syrup.

Using a Muffin Pan Instead of a Popover Pan

(Don't worry, they'll still be delicious.) To make, only fill the outer cups of the standard muffin tin with popover batter; they will get better circulation in the oven.

Popover batter is basically identical to crepe batter. Both batters are thin -- about the consistency of heavy cream -- and both are just mixed, not beaten, so as not to excite the gluten in the flour. But crepes are cooked in as thin a layer as possible so that no air pockets are allowed to develop.

It's worth stating that most foreigners outside the UK think of a sweet, soupy, dessert when they hear the term "pudding"; however, Yorkshire pudding gets the second part of its name because centuries ago in England, puddings were a sausage-like meal that was not water-based and was solid.

Traditionally enjoyed with afternoon tea, popovers are hollow, egg batter–based rolls. They were created by settlers in Maine as a modification of British Yorkshire pudding, and they've been enjoyed by Maine residents ever since.

Let batter rest for 15 minutes while you preheat the oven. Preheat the oven to 450 degrees F and place rack in the bottom third position (to make room for tall popovers and to ensure the tops don't burn!) and another rack in the top position.

But if you want the popovers to hold their shape longer without deflating and settling quite as much, bake them for an additional 5 minutes (for a total of 40 minutes) IF you can do so without them becoming too dark. This will make them a bit sturdier, and able to hold their “popped” shape a bit longer.

Any muffin pan will produce a perfect popover if the butter is hot, the batter is rich and smooth and the baker is patient.