bATTERS: pOPOVER
Instructor: Richard Feroze
416.710.8126
Richard.Feroze@Outlook.Com
Ratio Formula
2 Parts Liquid: 1 Parts Egg : 1 Part Flour
YIELD: 225 grams
  • Flour           [ 56 g ]
  • Liquid          [112 g ]
  • Eggs           [ 56 g ]
  • Salt             [ 1/4 tsp. ]
  • Fat              [ 28 g ]
(x 2) YIELD: 450 grams
  • Flour           [ 112 g ]
  • Liquid          [224 g ]
  • Eggs           [ 112 g ]
  • Salt             [ 1/2 tsp. ]
  • Fat              [ 56 g ]
(x 4) YIELD: 900 grams
  • Flour           [ 224 g ]
  • Liquid          [448 g ]
  • Eggs           [ 224 g ]
  • Salt             [ 1 tsp. ]
  • Fat              [ 112 g ]
[Guideline for Fat Portioning:  One tsp / Popover Pan Cup]

tECHNIQUE

  Comments
  • Key Concept(s): Quick breads family.  Popover batter is fritter batter without 1/2 less flour. Fat is provided during cooking process using hot oil. 
  • Leavening comes from hot temperature, hot popover pan and hot fat and steam expansion.
  • Reference point for ratio:  Egg weight.
  • Cooking Tools [Options]: Popover Pan (ideal), Ramekins, Muffin Tins, Small Cast Iron Pan.
  • Mixing Tools [Hand]: Large bowl, Whisk, Flat Rubber Spatula.
  • Mixing Tools [Machine]: Hand-Held or Standard Mixer with whisk and paddle attachments.
  • Mixing Method [Straight Mix]: All-At-Once.
Batter Preparation
  1. In a mixing bowl, add dry ingredients and mix until evenly incorporated.  Sifting flour beforehand prevents clumping.
  2. In another bowl, whisk together all wet ingredients.
  3. Add dry ingredients to wet ingredients and whisk just enough to combine (and set aside to rest as noted in details below).

Fat Preparation
  1. Preheat oven and insert cooking pan.
  2. Remove pan from oven and pour fat in each cup based on the standards noted in the ratios section.
  3. Fill each cup with batter and bake.
Comments
  • Flour: 9-11% Protein content. AP flour is cost-effective and ideal.
  • Liquid Options (Sweet): Milk (2% - 3.5%)
  • Liquid Options (Savoury): Stock or Beer.
  • Liquid Options (Neutral): Water.
  • Filling Ingredients:  Take into consideration that some ingredients have more water content than others, leading to soggy rather than crispy fritters.  Dried, or lower-moisture ingredients are recommended to maintain crispness.
  • Fritter batter and interior garnish should be combined to order; should not be done in advance.

Batter Variations
  • All flavours should be added after cooking process is completed due to the nature of promoting maximum batter rising while cooking in hot fat.
Storage
  • Batter should not be used immediately; allow to rest for min. 30 minutes to allow flour to bloom (hydrate).
  • Batter can be used within 1-2 days, covered with film-wrap to prevent skin formation and store in refrigerator.
  • Batter should not be frozen.

Cooking
  • Oven Temp (Preheat):  450°F.
  • Oven Temp (During Cooking): 375°F.
  • Cooking Test:  Knife or Toothpick.
  • Rest: Minimal. Served Immediately.
Notes
_____________________________________
_____________________________________
_____________________________________
_____________________________________
_____________________________________
_____________________________________
_____________________________________
_____________________________________
_____________________________________