Popovers

This is another new pastry I've learnt if I did not come across this month theme for  Bake Along #68 - Popovers! I never eaten or seen a popover so google is my best friend to find out more hehehe ^.* Popover is actually an American version of Yorkshire pudding which is origin from England. It is made of egg, flour and milk, very simple ingredients required. The batter is then pour into a special popovers pan or just a muffin pan. The result is a light, crisp and hollow roll  which can be served with meat roast or as a dessert. 

Recipe ref : King Arthur Flour

Ingredient (6 popovers)

• 2 large eggs
• 3/4 cup lukewarm fresh milk
• 1/4 tsp salt
• 95gm plain flour
• 1.5 tbsp olive oil

Method

1. Preheat oven to 230 deg cel. Grease 6 metal muffin cups.
2. Break eggs into a mixing bowl and whisk lightly. Add in salt. Gradually beat in warm milk and whisking at the same time.
3. Add in all the flour and beat till frothy. Stir in olive oil and combine quickly.
4. Pour batter into the muffin cups, filling about 3/4 full. Bake for 20 mins until puff up.
5. Reduce temperature to 180 deg cel and bake for another 15-20 mins until they are golden brown.
6. Remove the popovers from the muffin pans and serve while it still crisp and warm.

Serving the warm Popovers with Strawberry Jam and Homemade Salted Caramel Sauce!

Strawberry Butter

* 90gm butter

* 1/4 cup strawberry preserves

- Beat butter and strawberry preserve till light and creamy. Use immediately.

Homemade Salted Caramel

* 200gm granulated sugar

* 90gm salted butter, thinly sliced

* 120ml double cream

* 1 tsp salt

Method

- Heat sugar in a medium saucepan over medium heat, stirring constantly with a wooden spoon. It will comes into a crumbs, just keep stirring.

- Once sugar is completely melted into a thick brown liquid, add in the butter. Mixture will bubble rapidly. Stir the butter into the caramel until it is completely dissolved.

- Drizzle in the double cream and stir to combine. Boil the mixture for 1 min.

- Remove from heat and stir in tsp of salt. Cool down before using.

- Can be stored in air-tight glass container for up to 2 weeks in the refrigerator. Warm up the caramel briefly before using.

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