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.

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

On 7/13/2015 10:48 PM, 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.

Leftover popovers ... never heard of such a thing.

They would make some large cream puffs, but I've had
those before.

nancy

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.