Foolproof puffs: Easy steps for making classic popovers and cream puffs - Food Entertaining - Recipe

Sunset, Feb, 2002 by Linda Lau Anusasananan

* Pour batter into every other cup if your muffin tins have less than 1 inch between cups; popovers need room for their tops to expand.

* Fill cups 3/4 to almost full, so batter can pop up over the edges.

* Puncture popovers once they have puffed and the shell has set (to release the steam); return them to oven to firm up.

* Popovers are perfect vehicles for both savory and sweet fillings: Split large ones open and spoon in softly scrambled eggs; top with cheese and salsa or diced tomatoes. Or for dessert, slit popover tops open and fill with a scoop of vanilla or chocolate ice cream; top with peeled orange segments and caramel sauce.

Cream puff tips

* Stir the butter-flour mixture over high heat until it's very thick and pasty and pulls away from the sides of the pan, Remove from heat and stir until smooth.

* Cool the butter-flour mixture briefly, stirring occasionally, before adding the eggs.

* Beat in the eggs, one at a time, with a wooden spoon, an electric mixer, or a food processor until the dough is smooth and satiny. If using a machine, don't over-mix, or you'll break down the structure that stretches, sets, and holds the steam in.

* After the dough has expanded into airy puffs in the oven, puncture the puffs to release the steam, then bake a few more minutes to firm and crisp shell.