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

FAQs

Why aren t my popovers airy? ›

The gluten in flour (and protein from the eggs) create the structure that traps steam in rising popovers. Without this structure, steam will escape like air from a punctured balloon, and your popovers will puddle, not pop.

There can be a few different things that can mess up the rise of popovers. Preheat the oven to 425 with the pan preheating in the oven. When baking don't open it again until they're done. If you open the oven door the temperature inside can drop too quickly and the popovers will not rise properly.

The container forms the steam released in the oven heat into one giant bubble. This steam is contained with gluten from flour proteins, starch, and protein from eggs. So the popover literally 'pops' with steam, but the steam doesn't escape because the stretchy protein holds it inside the batter.

The flour needs some time to absorb into the liquid, which not only thickens the batter a bit, it also allows the gluten molecules to relax which makes for a lighter, not chewy popover. The resting period also makes the batter more velvety and helps allow air bubbles to release.

The room temperature of the batter, the heat of the pan, and high heat the oven are all what create the steam initially to get the batter to rise, then the bake at 350°F sets the batter and creates the crispy outside.

using room temperature eggs (see recipe for how to quickly bring your eggs to room temperature) room temperature milk (see recipe for how to quickly bring your milk to room temperature) hot oven. bread or all-purpose flour: for especially loft popovers, bread flour is your gal!

Remove from oven:

Popovers lose their crunch if they linger in the pan, so turn them out on a wire rack immediately and poke a small opening in the side of each with a paring knife to let the steam escape.

A. If your popovers lose volume when they come out of the oven, they are probably underbaked. When these airy baked goods aren't cooked enough, too much steam stays trapped inside. That moisture condenses once they're removed from the oven, causing them to collapse.

Plan Ahead: The batter will need to rest for at least 1 hour, up to 48 hours ahead. For the best flavor and texture let the batter rest for 24 hours. Always allow it to come to room temperature for an hour.

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.

How do you stop popovers from burning? ›

Greasing them with shortening rather than butter prevented them from burning. And flouring them lightly kept the popovers from sticking.

You can make the batter ahead of time and bake the popovers the next day or prepare a batch start to finish and freeze them for later or keep a few on your counter. Check out the tips below to keep your popovers fresh. To make ahead: You can make the batter and refrigerate it for up to one day before baking.

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.

Reduce the Heat and Continue Baking: Still without opening the oven, reduce the heat to 350°F and bake for another 15 minutes. Now you can open the oven door and check the popovers. Finished popovers will be golden-brown, feel dry to the touch, and sound hollow when tapped.

If you add more flour, the batter will be heavier and the popovers won't rise quite as high. The lower the rise, the more dense the bread filling and the smaller the hollow center.

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.

The tall narrow cups of the popover pan force the popovers up and up, and the steam comes together to make one big bubble which remains after they've baked, giving them their characteristic hollow center.

A popover pan should be greased. I prefer to use melted butter, but oil or nonstick spray would work too. Greasing the pan ensures that the finished popovers don't stick and promotes browning on the exterior of the popover. After you've greased your pan, place it into the oven while it preheats.