When my mom told me we weren’t going to have croissants with Thanksgiving dinner, I was about ready to withdraw my RSVP.
Well, not really.
But I love croissants! They’re the essence of naughty buttery goodness that I associate with the holidays! Costco-bought or hand-made, I don’t care just hand ’em over! Yeah I said Costco.
Anyways, let’s get over the whole croissant tirade because they’re obviously not the subject of this post anyway. So, in leu of my favorite delicious flakey pastries this year, we were going to try our hand at popovers. Mom had her heart set ever since the fall issue of Martha Stewart Living showcased some particularly beautiful popovers. The ones on the glossy pages looked too perfect to be true. Could we really pull this off?
As it turns out…we kind of rocked this one.
The trick is temperature. Temperature of the eggs, the flour, temperature of the pan, of the oven half way through baking. Everything has to be just so.
First, pre-heat your oven to 450 degrees, with the popover pan on the lowest rack. If you don’t have a popover pan, I’ve heard that a muffin pan will do (but you’ll want to fill only the outer cups and you’ll need to reduce the baking time by 5 minutes)…but if you do want to invest, the special pans only run about $15-$20.
While that’s warming up, gather the rest of your goodies:
3 large eggs, room temperature
1 1/2 cups whole milk, room temperature
1 1/2 cups AP flour
1 tsp coarse salt
Vegetable oil non-stick cooking spray
Optional: grated gruyere cheese (yes. do it.)
In a large bowl, slowly whisk the eggs and warm milk together until just frothy. Next, add a little of the flour/salt at a time, whisking until it’s the consistency of heavy cream. Some small lumps may remain (leave them) and the mixture should have some tiny bubbles at the surface.
Remove the pan from the oven and coat the cups with your cooking spray. Fill each cup about three-quarters of the way, and sprinkle on the cheese. Now place them back in the oven and bake for 20 minutes…then reduce the temperature to 350 degrees and bake for another 20 minutes. Don’t open the oven!
When they’re sky-high and golden brown, remove them from the oven and tumble them out onto a cooling rack. Take a little paring knife and make a slit at each one’s neck. How violent! You want a little steam to escape so they don’t keep cooking from within.
Serve them, like, now. They’re absolutely the best straight from the oven, slathered in butter. Mmmmmmm wouldn’t chocolate ones be good?! Marking that down on my christmas list.
I’m beginning to miss those croissants less and less……