On Mon, 13 Jul 2015 22:48:35 -0400, "Jean B." > wrote:

> I was paging through a 1911 book on what to do with leftovers and came
> across the following little tidbit: use leftover popovers as cream puff
> shells. My immediate reaction was negative, but almost as quickly I
> began to wonder why not? For that matter, why not bake popovers with
> that in mind, spicing or otherwise flavoring the batter accordingly?
> Popovers are so easy to make... not that choux pastry is difficult.

Maybe the better question is why? They won't be as crispy as choux
paste, but I guess it wouldn't matter if you didn't know the
difference.

--

sf