The other day I went shopping because I needed a cake stand. One of my best friends is getting married in 3 weeks, and I’m making her cake, but I had nothing to put it on!
Well, I found the one cake stand that I needed, which was great. And then I found tiny cupcake stands. And a cake stand for a 5 inch cake, (seriously who bakes a 5 inch cake??) and I bought them all. I had a gift card, so it was sort of OK… but I only needed the first one. The only real reason they made it home with me was that they were ADORABLE.
Don’t worry, you’ll see them soon.
I can see how taking food photos lends itself to major cute photo prop hoarding. Is there a support group for this?
Somehow these popover pans made it home with me too…
Naturally, to justify all of my purchases (I also bought mini tart pans), I’ll be using my new props here on Lou Lou Biscuit in the next few weeks.
Fortunately, it seems like the popover pans were a really good decision. They are so easy to make, and they expand enormously in the oven. I only filled the baking cups 3/4 of the way full, and this is how big they got!
I didn’t take any process pictures because it was actually pretty boring. You just throw everything in the blender, process it, and let it rest for 30 minutes. So easy!
Once the popovers cool and deflate a little, they’re really airy and hollow inside. This made me realize the incredible potential they fluffy rolls have. I stuffed mine with turkey and cranberry sauce and honey mustard (We had a little off season turkey dinner the other night for fun). It was so good. The possibilities endless…
Remember the Dutch Baby Pancake? Popovers have a similar taste, but they are a little flakier, and a lot airier.
Can you believe they do all the puffing up without a pinch of baking soda or salt?
Let me know what your favorite types of flavored popovers are!
This recipe was adapted from Baking Illustrated
- 2 large eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- ½ tsp salt
- 1 tbl unsalted butter, melted
- 1 tbl vegetable oil
- Add milk and eggs to the blender and process until combined.
- In a medium bowl, whisk together flour and salt.
- Add flour mixture to blender and mix until batter is smooth and bubbly, about 30 seconds.
- Let dough rest, covered for 30 minutes.
- Pre-heat oven to 450 degrees.
- Add ½ tsp of vegetable oil to the bottom of each section of the popover pan.
- Put the popover pan in the oven to heat the oil while the dough continues to rest.
- After 30 minutes, quickly take the pan out of the oven and shut the door. You want the oven to be very hot to ensure a quick rise.
- Divide the batter evenly between the 6 popover tins. It should fill each tin about ¾ of the way.
- Quickly return pan to oven, allowing the popovers to bake for 20 minutes.
- Turn the oven down to 350 degrees and bake another 15 to 18 minutes, or until golden brown.
- Do not open the oven during baking.
- Allow the popovers to cool for five minutes, and then remove to cooling rack.
- Best served warm.