On 7/13/2015 11:41 PM, sf wrote:
> 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.
>

They are if you substitute egg whites for the whole eggs and use bread
flour in place of all-purpose flour. That's how I like my popovers -
all crispy shell.