Popovers

Popovers

Deliciously tender popovers using our Tam 105 00 flour make the perfect addition to your holiday meals. Get creative by adding in various herbs and cheeses!

Download a printable version of the recipe here. 

Yield: 12 popovers

 Tools: popover pan (6 or 12 count, this recipe uses a 12 count)

Or 12 count muffin pan

 Ingredients:

240g BSM Tam 00 flour

480g whole milk (room temp)

6 large eggs

80g butter (melted) plus 2 T soft butter for buttering the pan

10g salt

 Weigh out the milk and place in the microwave for 30 seconds or so just to bring it to room temp. In a large mixing bowl, combine the milk, eggs, and melted butter. Whisk together, then add in the flour and salt. Whisk the mixture together until well blended. If a few small lumps are present, that is okay!

Preheat an oven to 425°F.

Using the reserved two tablespoons of soft butter, coat the popover vessels evenly. Pour the popover batter ¾ of the way up the vessels. *Bake for 25 minutes, then reduce the heat to 350°F for an additional 20 mins.

Refrain from opening the oven during the baking process as this can cause deflation! It is fine to open the oven at the very end as this will not make a difference.

*If using a muffin pan, coat the vessels with the reserved soft butter. Fill the batter 2/3 of the way, and bake as directed above.

After removing from the oven, immediately poke each popover with a cake tester or sharp knife to release the steam. Best if served warm, right out of the oven for best quality! 

Add-ins: Dry herbs: 2 tablespoons, fresh herbs: 3 tablespoons; finely shredded cheeses: 60g (1/4 cup) *

Make sure the cheese is finely shredded to allow the popovers to still “pop” and not weigh down the batter causing, an uneven rise.