Pop overs are very simple and quick to prepare. Only four ingredients dough is liquid before baking and is getting set in the oven. Usually are used here pop over pans which are higher muffins shape. The dough rises and pops (hence the name) in the oven building kind of inflated head over the pan. The dough is sugarless so could be served in sweet and savoury treats. Cookies are partially empty inside and easy to be filled with custard, fruits or whipped cream. Enjoy!
- 4 large eggs
- 1 ½ cups (375 ml) milk
- ¾ teaspoon salt
- 1 ½ cups (240 g) all purpose flour
- 3 tablespoons (45 g) butter, melted
Preheat oven to 450°F (235°C). Grease pop over pans with butter. You may use classic muffin pan – then you will get 12 smaller cookies.
Place whole (in shells) eggs in a bowl with hot water for 10 minutes. Then remove and crash placing egg yolks and whites in a bowl of a stand mixer (yes the egg whites will be partially set). Add milk and salt and beat with whisker for 4-5 minutes. Add flour at once and continue to beat for 1-2 minutes until fully combined without lumps. Add melted butter, mix shortly.
Fill the prepared pans until ¾ of capacity. Bake on the lowest oven rack for 20 minutes without opening the door. Lower the temperature to 350°F (180°C) and bake for further 15 minutes. If you want to serve them immediately remove from pans and perforate the tops with knife to release steam. If you want to serve later bake for further 5 minutes and cool on a wire rack.
Serve with cream, maple syrup, fruits etc.
Category: Tea- and bundtcakes.