Bacon Popover – How to Make Them Pop Over
Let’s start with, What is a Popover?
A popover is a light, hollow roll made from an egg batter similar to that of Yorkshire pudding, typically baked in muffin tins or dedicated popover pans, which have straight-walled sides rather than angled.
Bacon Popover Making Rules
Popovers have a few rules to follow if you want them to actually “popover” in the muffin tin. The number of rules is around 50. Just kidding. There are two key rules to winning at baking popovers.
- The muffin tin must be hot when you add/pour the batter into the tray. The reason for this, if you were to pour the batter into a cold tray the tray would take time to get hot and begin cooking the batter. We want the opposite. We want the popover batter to start cooking asap and the tray walls are the first line of contact. If you were to try this using a cold tray you will not get popovers. Nothing will happen, besides baking a type of muffin that only rises to the top of the tray.
- I cannot stress this point enough. “Do Not Open The Oven”. The process of baking a popover and the popover doing its job of popping over, the tray creating the popover is all based on the heat in the oven and the effect it has on the eggs. Eggs being the leavening agent in the bacon popover recipe. When you open the oven door you rob the popovers of what makes them popover, the heat. After you do this the oven has to recoup the lost heat. But that doesn’t matter because the leavening process is now broken. Yes, they may still popover, but you can take it to the bank they would have popped over more if you happen peeked.
“Never Peek at the Bacon Popover while they are cooking. NEVER”
- 1 1/2 Cups of flour
- 3 Tablespoons High-Quality Butter
- 1/2 Teaspoon Sea Salt If you don't add the bacon use 1 Teaspoon of Sea Salt
- 1 Tablespoon Honey
- 3 to 5 Strips of Bacon
- 1 1/2 Cups of Whole Milk
- First, grease the muffin tin with butter or oil and set to the side
- Crack 3 eggs into a bowl with 1/2 Teaspoon of sea salt and mix well. Add milk to a large bowl and add in the eggs and combine well.
- Measure out 1 1/2 of flour and add into the mix slowly making sure to not get any lumps and combine the ingredients well. Add honey and bacon.
- Preheat oven to 425. Place the oiled muffin tray in the oven for 2 minutes to heat up before adding the batter to the muffin tray. (Rub tray with butter or oil) Check after one minute to make sure the butter isn't burning)
- Key is to fill the tray 2/3rds the way up the sides leaving 1/3 of room for the popovers to pop over the top of the muffin tin.
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Chef Steven Pennington
Le Cordon Bleu Chef sharing food adventures from around the world with a style of cooking rooted in southwestern flavors using French culinary technique.