These mile-high popovers from Shirley Corriher are made with eggs, bread flour, cream, milk, and salt, and are the loftiest, lightest, and most airy popovers we’ve ever had.
The big secret of popovers? According to Shirley Corriher, the doyenne of all things food science, it’s “that everything is as warm as you can get it—the pan, heat from the bottom, the batter—everything.”
But that’s not all. Here, a few other pointers from Ms. Corriher: The milk and flour need to stand at least an hour so that the flour is fully hydrated. Adding hot cream to warm the batter just before it goes in the oven helps the batter to heat quickly, which produces steam for a great rise. The hot stone is vital in providing instant heat from beneath the pan to make the batter explode into a great puff.–Renee Schettler
- Quick Glance
- 20 M
- 2 H
- Makes 6 popovers
IngredientsEmail Grocery List
Recipe Testers Reviews
These mile-high popovers are excellent. Period. Perfect pillowy airy full of huge bubbles and an exterior that is caramelized and crunchy and tall as they get. Mile-high popovers, indeed!
I really do not have anything to add to this recipe. If you follow it as written, it will deliver the best popovers or Yorkshire puddings for the next Sunday or holiday roast. I know I will be making those frequently.
I used my trusty King Arthur All-Purpose flour and it worked great. So, no need to buy special flour, just don't use something like cake or pastry flour. The timings are very accurate. I followed them as written and got great results. As the recipe says, this pretty much does make perfectly enough batter for a 6-cup popover pan.
I find popovers to be just magical and I love to watch them through the oven window. My friends and family tire of my many calls to "come and see this" during the baking process, but it's an amazing transformation. While maybe not quite a mile high, these popovers rise really well and the use of bread flour provides very good structural integrity to allow them to really grow.
Shirley Corriher, whose Bakewise book is on my shelf, always approaches her recipes as a scientist and a cook. This one is no expectation and the warming of the ingredients as well as the pan are designed to get the highest rise possible. We had them piping hot with butter at dinner and they are delicious. The outer shell is crisp and the inside is tender and steamy hot which melts all of that added butter. Yum.
This was my first time making popovers. I followed the recipe exactly as written, with one exception. I do not own a popover pan and used a muffin tin instead. A 12-muffin pan worked well and there was enough batter to fill 10 cups. (I left the middle 2 empty to provide room to the popovers to rise.) Perfect texture—nice and airy and soft on the inside.
I followed the time given to a T, reducing the temperature to 425°F and then 325°F. My popovers took 22 minutes at 325°F. It was fun to watch them "pop" from the oven window. Within minutes out of the oven, they were ready to eat. I brought them to work the next day and reheated them slightly in a microwave and served them with homemade peach butter. Everyone loved them!