colleenmomof2
Well-known member
I was looking for something else and stumbled on this recipe from David Leite. I haven't made these but the comments are great! Hope this helps - good to "see" you! Colleen
POPOVERS WITH STRAWBERRY BUTTER
These are a little sturdier than some popovers, making them even more satisfying, whether at breakfast or dinner.
For the strawberry butter
3 sticks butter, at room temperature
1 cup good-quality strawberry preserves
For the popovers
3 1/2 cups milk, preferably whole
4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon baking powder
6 large eggs, at room temperature
Nonstick spray oil
Make the strawberry butter
1. Place the butter in the work bowl of an electric mixer and beat on high until light and fluffy. Add the preserves and beat until well combined.
2. Serve immediately or cover and refrigerate for up to several days.
Make the popovers
3. Preheat the oven to 450°F (230°C). Adjust the oven rack to the lowest position.sss
4. Place the milk in a bowl and microwave on high for 1 1/2 to 2 minutes, or until warm to the touch.
5. In a large bowl, sift together the flour, salt, and baking powder.
6. Crack the eggs into the bowl of a stand mixer fitted with a whisk and beat on medium speed until foamy and pale in color, about 3 minutes.
7. Turn down the mixer to low and add the warm milk. Gradually add the flour mixture, increase the speed to medium or medium-high, and beat for about 2 minutes.
8. Turn the machine off and let the batter rest for 1 hour at room temperature.
9. Spray a popover tin generously with nonstick spray. Fill the popover cups almost to the top with the batter and place the popover tin on a rimmed baking sheet. If you only have a single popover tin, you’ll need to bake them in 2 batches.
10. Bake for 15 minutes. Turn down the oven temperature to 375°F and bake for 30 to 35 minutes more, until the popovers are golden brown on the outside and airy on the inside.
11. Turn out the popovers and serve hot, with strawberry butter if desired. To reheat any leftover popovers without compromising texture, warm them in a preheated 400°F oven for about 3 1/2 minutes. Originally published April 15, 2003.
CHEF'S NOTES
Keep the strawberry butter refrigerated in an airtight container. This spread will last for two to three days.
The key to making great popovers is having the eggs and milk warm before mixing. It is also important to let the batter sit for an hour before baking it. Popovers do not freeze well, and pre-made batter has a tendency not to work properly the next day.
https://leitesculinaria.com/590/recipes-popovers-with-strawberry-butter.html
POPOVERS WITH STRAWBERRY BUTTER
These are a little sturdier than some popovers, making them even more satisfying, whether at breakfast or dinner.
For the strawberry butter
3 sticks butter, at room temperature
1 cup good-quality strawberry preserves
For the popovers
3 1/2 cups milk, preferably whole
4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon baking powder
6 large eggs, at room temperature
Nonstick spray oil
Make the strawberry butter
1. Place the butter in the work bowl of an electric mixer and beat on high until light and fluffy. Add the preserves and beat until well combined.
2. Serve immediately or cover and refrigerate for up to several days.
Make the popovers
3. Preheat the oven to 450°F (230°C). Adjust the oven rack to the lowest position.sss
4. Place the milk in a bowl and microwave on high for 1 1/2 to 2 minutes, or until warm to the touch.
5. In a large bowl, sift together the flour, salt, and baking powder.
6. Crack the eggs into the bowl of a stand mixer fitted with a whisk and beat on medium speed until foamy and pale in color, about 3 minutes.
7. Turn down the mixer to low and add the warm milk. Gradually add the flour mixture, increase the speed to medium or medium-high, and beat for about 2 minutes.
8. Turn the machine off and let the batter rest for 1 hour at room temperature.
9. Spray a popover tin generously with nonstick spray. Fill the popover cups almost to the top with the batter and place the popover tin on a rimmed baking sheet. If you only have a single popover tin, you’ll need to bake them in 2 batches.
10. Bake for 15 minutes. Turn down the oven temperature to 375°F and bake for 30 to 35 minutes more, until the popovers are golden brown on the outside and airy on the inside.
11. Turn out the popovers and serve hot, with strawberry butter if desired. To reheat any leftover popovers without compromising texture, warm them in a preheated 400°F oven for about 3 1/2 minutes. Originally published April 15, 2003.
CHEF'S NOTES
Keep the strawberry butter refrigerated in an airtight container. This spread will last for two to three days.
The key to making great popovers is having the eggs and milk warm before mixing. It is also important to let the batter sit for an hour before baking it. Popovers do not freeze well, and pre-made batter has a tendency not to work properly the next day.
https://leitesculinaria.com/590/recipes-popovers-with-strawberry-butter.html