Cooking recipes! Super recipe! Popovers!

Dear hostesses, warm greetings to you! Today we offer you an interesting and very simple recipe for a delicious breakfast - popovers.

They are also called Yorkshire pudding and popping pancakes. Popovers are buns with a secret: whoever tries it once can still make it now!

The secret of their charm is that they are prepared very quickly and easily, even a beginner can handle it. Well, you choose the filling for the popovers yourself!

The buns are crispy on the outside and hollow and soft on the inside. You can put sweet dessert filling or any other into this cavity, making them snack foods.

They are so wonderful, let's cook them.

General information about products

The Popovers recipe should be in every housewife's cookbook. After all, such buns are made very quickly and turn out incredibly tasty. Before I tell you the secrets of preparing these products, I would like to tell you what they are.

Popovers, or “jumping buns,” came to us from overseas, or more precisely, from the United States of America. These products are prepared from the same dough as regular pancakes, but are baked in the oven in muffin tins.

Popovers are hollow buns that closely resemble choux pastries. You can fill them with different ingredients or not fill them at all. Ready-made products are served with soup, meat, salad or dessert.

Step-by-step recipe: Popovers with sweet cottage cheese and raisins

Popovers are perhaps the fastest buns, requiring a minimum set of ingredients to prepare. It is for these qualities that modern housewives love them so much.

So let's discuss how to make homemade popovers. The recipe with photos presented to your attention will help even novice cooks navigate the issue. To prepare one serving of products, you need to prepare the following set of products:

• large chicken eggs - 3 pcs.;
• fresh milk - a full glass;
• light flour - a full glass;
• vegetable oil - large spoon;
• sea ​​salt - 1.5 teaspoons;
• lemon zest - from ½ large fruit;
• cooking fat – 10 g.

Set of ingredients

The basic popover recipe is very simple. Basically, pop buns are small cylindrical shaped pies made from choux pastry. Thanks to a special kneading pattern, a cavity is formed inside. It is this niche that is usually filled with cream, jam and preserves.

The ingredients for classic American popovers are as follows:

• 270 grams of premium flour;
• 2 tablespoons unsalted soft butter, previously melted and cooled;
• 4 eggs;
• 2 teaspoons salt (or 2 times less for sweet popovers);
• 2 teaspoons butter or margarine for greasing the molds;
• 2 glasses of milk.

This set of products will allow you to quickly prepare airy popovers. They turn out a little salty. If you fill them with a sweet filling, as in our recipe, reduce the amount of salt to a minimum (maximum 1 teaspoon).

Our recipe for curd cream with fruit for filling buns will require the following ingredients:

• 200 grams of soft cottage cheese with a fat content of 9%;
• 2 tablespoons of thick sour cream;
• 2 tablespoons of berry syrup (cherry, blackcurrant, plum);
• 2-3 tablespoons of sugar (more is possible if there is no sugar in the dough);
• strawberry;
• cherries;
• peaches;
• raspberries;
• mint leaves;
• vanilla.

You can change the composition of fruits in the cream yourself. For example, you can take only seasonal fruits or use frozen ones, first letting them thaw and removing excess juice. The top of the popovers can be sprinkled with powdered sugar for beauty and sweetness.

Forming and baking products in the oven

To prepare popovers, use molds designed for baking cupcakes or muffins. They are thoroughly heated (if they are metal) and greased with vegetable oil. Place enough liquid base into each container so that the mold is only ½ full.

In this form, the semi-finished products are sent to the oven. The products are baked at 220 degrees for 15 minutes, and at 180 degrees for the remaining 10 minutes. The end result is very fluffy, golden-brown and crispy buns, which are so easy to remove from the molds that they are called “jumping” buns.

Making the filling

The popover filling is very easy to prepare. Place the full-fat cottage cheese in a blender bowl along with powdered sugar and beat until a fluffy and homogeneous mass is obtained. After this, the raisins are carefully sorted, scalded with boiling water and kept in it for about ¼ hour. The swollen dried fruits are thoroughly washed, shaken in a sieve, and then added to the cottage cheese and mixed.

Note that instead of raisins, you can use chocolate chips, finely chopped dried apricots, or even cherries (fresh or frozen) - it turns out very tasty and unusual!

How to prepare the dough

To prepare the dough for these original buns, we need to beat raw chicken eggs with salt in a deep, preferably plastic, bowl (just one third of a teaspoon is enough). You can beat with a mixer or whisk until foam forms on the surface. Then add melted butter to the egg mixture.

It is not recommended to use margarine, since the buns in this case will have a peculiar taste. Add flour to the mixture. And only then do we begin to pour in warm milk.

The result should be a liquid dough. In its consistency it should be similar to pancake.

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Step-by-step recipe: Herbed Popovers

We said above that the buns that pop out are unleavened and can be filled with absolutely any product. However, some housewives prefer to prepare such products sweet or, conversely, salty.

Below we will tell you how to make spicy popovers. A recipe with a photo of such buns requires the purchase of the following products:

• large chicken eggs - 3 pcs.;
• fresh milk - a full glass;
• light flour - a full glass;
• vegetable oil - a large spoon;
• fine sea salt - 0.5 teaspoon;
• coarse sea salt - a full teaspoon;
• thyme, dried basil - a few pinches each;
• fresh rosemary - a couple of sprigs;
• sweet paprika - ¼ small spoon;
• garlic - several cloves;
• cooking fat – 10 g.

Knead the pancake base

How should you cook popovers? The recipe for these products requires careful kneading of the base.

Raw chicken eggs are whisked together with fresh milk and melted cooking fat. Sea salt, lemon zest and wheat flour are added to the resulting mass. All ingredients are mixed until smooth and allowed to brew for a quarter of an hour.

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Forming and baking products

How should popovers be formed? The recipe for these buns involves using small muffin tins. They are greased with vegetable fat, sprinkled with a mixture of coarse salt, garlic and paprika, and then filled with dough. The base is also flavored with aromatic sprinkles on top.

In this form, the semi-finished products are sent to the oven. They are baked in stages. The first 15 minutes at a temperature of 220 degrees, and the remaining 10 at 180 degrees. The end result is very fluffy and salty buns. They are immediately removed from the mold so that they do not become limp, but remain fluffy and crispy. If desired, the products can be additionally greased with grated garlic.

Step-by-step preparation

Classic popovers according to our recipe are prepared very quickly and do not require effort or special knowledge on your part. Just a few minutes before your guests arrive, you can make an original treat with your own hands:

1. Melt the butter, then cool it to room temperature.
2. Mix it with milk at room temperature.
3. Add salt here and put the mixture on the fire.
4. When the mixture boils, add 1 tablespoon of flour at a time, stirring the mixture vigorously and regularly. Turn off the heat only when the mass has boiled down, becomes sticky, thick and homogeneous. This is the basis for the choux pastry.
5. When the mass has cooled down a little (about 45 degrees), begin adding eggs one at a time. The procedure is the same as for making eclairs. Each subsequent egg should be added only after the previous one is completely combined with the brewed flour.
6. Add all the eggs in the same way. The dough should be quite liquid and elastic. There is no need to knead it on the table.
7. Now grease the molds (preferably silicone cylindrical ones, but muffin molds are also suitable) with a piece of soft butter, in a fairly thick layer. Place dough halfway up each pan. It is most convenient to use a pastry bag with a wide round nozzle for these purposes.
8. Carefully transfer the filled forms onto a baking sheet into the oven. Bake for about 15 minutes at different temperatures - the first 10 minutes, the temperature is 200 degrees, then until the products are fully cooked - 180 degrees. The buns are ready when their surface is browned.
9. Cool the buns for at least 10 minutes in the open oven and then on a wire rack. Once completely cooled, you can fill them with filling.

The curd cream, which we will use when serving as a filling, is very easy to prepare using our recipe:

1. Rinse all fruits and years thoroughly. Leave only the raspberries unwashed, otherwise all the juice will drain from them. After this, remove the stalks, seeds and excess leaves.
2. Place the cottage cheese in a mixer/blender bowl and beat for 5 minutes. Add sour cream here and beat for another 3 minutes. You may need more or less sour cream depending on the consistency of the cottage cheese and the desired thickness of the cream.
3. Add a portion of sugar to the whipped cottage cheese. Remember, the sweeter the fruits and berries used in the cream, the less sugar you can put. In principle, you can do without it altogether or replace it with 1-2 tablespoons of liquid honey.
4. Thoroughly whisk the contents of the mixer bowl, gradually pouring in the syrup in a stream. Which syrup to use is a matter of taste, but a dark one will give the cream a beautiful shade.
5. Now it's time to process the fruit. We cut the strawberries into 2 or 4 parts depending on the size of the berry, cut the peaches into cubes, cut the cherries in half, removing the seeds first, leave the raspberries whole. You can chop the mint finely and mix it with the main cream, or you can decorate the popovers with leaves on top, placing them on the cream so that they look out from the cut in the center.
6. Now, very carefully, by hand, without using a mixer or blender, mix the chopped fruits and berries with the curd base. Your goal is not to crush the juicy and tender pieces of fruit.

Now that the buns have cooled completely and the cream is ready, we can proceed with the final decoration before serving:

1. Cut each bun along the center to form a lid. Don't cut all the way through.
2. Fill the inside of the popover with the fruit cream. Make sure that there is not too much filling - in this case the lid will not close and the cream will flow down the sides. Place 2 mint leaves on top of the cream.
3. Place the lids on each bun and press down gently with your hands.
4. Sprinkle powdered sugar on top through a sieve.

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These American buns are a universal dish in every sense. With sugar or sweet fillings, they will become a worthy companion to tea or coffee, and unsweetened ones can be served instead of bread for main courses and soups. You can also fill them with salads, cheese and seafood pasta, and other savory fillings.

Let's sum it up

By taking note of popover recipes, you can prepare delicious and satisfying hollow buns at any time. They should be served to guests and family members immediately after baking, hot. If desired, the products can be filled with sweet cottage cheese, some kind of cream (sour cream, custard, butter), condensed milk, jam, fruit or berries.

Also, some housewives put aromatic salads in hollow buns, making them tasty and crispy snacks.