On 4/27/2012 10:47 AM, Nancy2 wrote:
> On Apr 23, 9:14 pm, "Christopher > wrote:
>> "z > wrote in message
>>
>> ...
>>
>>> I have tried crullers several times-don't like them. They are eggy, they
>>> remind me of popovers with that awful yellow stuff inside, and they are
>>> never crisp enough.
>>
>> I'm not crazy for popovers either. Kind of soggy.
>>
>
> You don't know how to make them drier, then. After they have baked,
> you put a slit in the top or side, or just open them, and leave them
> in a warm oven to dry the insides. Myself, I like the eggy insides.

If you don't like the soggy insides of popovers, adjust the recipe a
bit to make them all outsides and no middle.

Egg whites have a drying effect, so replace the whole eggs with egg
whites. Also replace the all-purpose flour with bread flour. This
produces a popover that is all shell - and a deliciously crunchy,
crispy shell.

You can do the same with your cream puff or eclair batters if you
prefer those to be more crisp as well.