Here’s a makeshift popover pan tip that I learned somewhere else. Most hardcore bakers have two muffin pans. Add whatever dough/batter (also works with choux) to one of the tins. Flip the other pan on top of it like a lid, lining up the holes so it extends the rising room. Spray them both beforehand, of course. Really works to get the height, though they’re wider than a popover. BTW, as an American, I’ve never heard of a sweet popover. The ones I’ve always had are exactly like Yorkshire pudding.
Here’s a makeshift popover pan tip that I learned somewhere else. Most hardcore bakers have two muffin pans. Add whatever dough/batter (also works with choux) to one of the tins. Flip the other pan on top of it like a lid, lining up the holes so it extends the rising room. Spray them both beforehand, of course. Really works to get the height, though they’re wider than a popover. BTW, as an American, I’ve never heard of a sweet popover. The ones I’ve always had are exactly like Yorkshire pudding.
do you think I could use my sourdough starter to make these?
I made these and they were fabulous. I was wondering, if I make this dough into pain aux raisin, would this make 12 or maybe fewer?