Mile-High Chocolate Flecked Popovers | Parsley, Sage, and Sweet

Mile-High Chocolate Flecked Popovers

February 28, 2012 at 7:00 am | Posted in Appetizers, Breads, Breakfast, Daring Bakers, Dessert, Dinner, Fruit | 58 Comments
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This is what I made for this month’s Daring Bakers Challenge..Popovers, but not just any popovers, popovers with flecks of chocolate in them. Cool, huh?  Even though you can barely see the flecks until you split them open. Mile High Chocolate Flecked Popovers Below was my original plan for this months Daring Baker Challenge.  That original plan is now known as minor failure. I have a tendency to experiment at the last-minute..always confident that it’ll work out – no problem!  More than half the time, there’s some kind of problem that I can either fix in time, or I end up making something else – quickly.  I’ve always been a last minute person and  I’d like to say I thrive under pressure, but I’d be lying.  When it doesn’t work out the way I hoped it would..major potty mouth may ensue. My plan was to add chocolate chunks, then pipe peanut butter cheesecake batter from this recipe, into a really great banana bread batter.  It worked as far as taste, texture and flavor went, but it sunk in the middle because I think I used too much peanut butter cheesecake batter, and frankly, it wasn’t aesthetically pleasing – which is pretty important when you’re a food blogger.  BUT, I will have a refined recipe for it eventually. Mile High Chocolate Flecked Popovers SO, when you have only a few hours to pull something off, something quick is your saving grace.  What better than popovers?  Honestly, who doesn’t love popovers?  Not only are they easy to put together, but the dramatic appearance usually elicits oohs and aahs when you pull them from the oven.  Just look at how tall and whimsical these are! Mile High Chocolate Flecked Popovers There’s a supposed secret to getting them this tall and crazy poofy, well, two secrets really, maybe three – ok, four.  One, baking powder – just a little bit.  Two - bread flour instead of AP flour.  Three - room temperature eggs and milk. Four - letting the batter rest an hour before filling and baking I usually use a simple formula of 1 cup AP flour, 1 cup milk, 3 eggs and a pinch of salt - foolproof, beautiful popovers..every.single.time.  However, after trying this new recipe,, and seeing how some of my popovers did the crazy dance once they rose above the rims (maybe it was the chocolate?), has certainly made me want to use it again.  It’s amazing how much higher they would have risen had I not added the chocolate.  There are photos of the popovers at the linked recipe, so you can see how high. Mile High Chocolate Flecked Popovers

NO IDEA.  Use your imagination.

Another key to tall, crazy and dramatic popovers is giving them some interior drying time in the oven.  You poke a tiny hole in the side of each popover (the bottom part – I call it the ‘stand’) to let the steam escape.  If you don’t do this, they will eventually slump and the interior will be soggy. Once you pierce them, give them 5 to 10 more minutes in a low oven on a baking sheet to dry.  They will now hold shape, no shlumping and no soggy interiors, just crispy on the outside, and fluffy on the inside with lots of wonderful air pockets. I froze some grated chocolate, tossed it in flour (shaking off the excess in a strainer), and added it to the batter just before I filled the wells of the pan.  I love the slight speckled effect and the streaks of chocolate on the inside, but most importantly, they’re tasty – like pulling apart a pain au chocolate, with less chocolate (and a lot less butter!)  Those little bits of chocolate dispersed throughout the fluffy interior and crispy, golden exterior, will make you really happy. The Daring Bakers’ February 2012 host was Lis (my wifeypoo). Lis stepped in last-minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites, encouraging us to build upon them and create new flavor profiles.  That’s right up my culinary alley.  I never fully follow a recipe. Mile High Chocolate Flecked Popovers I served these with leftover vanilla bean cream cheese spread and fruit.  You can serve them with whatever you want, or just eat as is.  I wanted to eat them all.  I didn’t.  Shock. Chocolate Flecked Popovers 1 recipe for these popovers – dijon mustard omitted plus 2/3 cup grated or finely chopped chocolate, frozen, then tossed in flour, shaken in a strainer, and stirred into the batter. If you have a moment, please check out some fantastic quick breads created by other Daring Bakers members, by clicking on the links to their blogs, HERE.  For some great quick bread recipes that Lis compiled for the challenge, click HERE.

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  1. I’d never heard of a popover before – but the basic recipe is pretty much the same as what we call Yorkshire puddings here in the UK. Does anyone else know if they are the same thing? They’re a savoury dish though, that you usually have with roast beef – I really want to know what they’d taste like with chocolate added!

    • Yorkshire pudding usually have the meat drippings as their liquid – that’s the biggest difference between them and popovers. Popovers are made in all kinds of flavors in addition to the traditional plain “eggy” version.

      Lisa – these truly look fantastic. You know, we all leave comments on blogs “lovely, I think I’ll try it” or whatever – I WILL make these, scrounging the fridge now – do I have enough eggs to just go for it right now? Lovely.

      You don’t yet have a Pinterest button – otherwise I’d pin it right up to the recipes I’ll make (can do without your having a button, but to do so for some folks would be stepping on copyright toes – so I’ve cut back to just pinning folks with a button. WP added Pinterest to the choices you can add to “share” at the bottom of your posts. Email me if you need info.

      • Maggie – Thank you for all that information! I added the Pin button. I need to join Pinterest myself! I’m just afraid I’ll never get anything done!! LOL

  2. The popovers look perfect, I made cherry popovers as well, I like how you put in chocolate into the batter. To me popovers are basically “Yorkshire puddings”. I love how they have a dry crisp crust and the interior is soft and tender. Sorry to hear about the banana bread (any experimenting is always eventually worth it I feel) not working out. I love that interior shot the crumb is stunning. Cheers from Audax in Sydney Australia.

    • Aud and Caroline – Aren’t Yorkshire Puddings more eggy and less crisp, even prior to soaking up the meat juices?

  3. your popovers look amazing, especially the interior shots! wish i had a couple of those for breakfast this morning! but that banana loaf thing?!? sounds friggin insane! i’d eat if, even it it wasn’t super pretty!

    • I’m going to make it look pretty…even if it takes me all damn day when I do it lol

  4. I am not quite sure I have ever had popovers but they sure look great. Your photos are fantastic and I love the popover with the panhandle. As for your story how devious of you to leave us all hanging at the pier wondering…. Funny stuff what went on in your mind and convincing yourself that he had someone else… how teenagerish and quite entertaining. Well done – when’s the made for TV movie?

  5. Perfect popovers! They look amazing.

    Once again, I enjyoed reading your story and I’m looking forwar to reading part 7.

    Cheers,

    Rosa

  6. I’ve never made a popover before but now that you’ve added chocolate to one, I’ll just have to give it a try!

  7. Wow I love all the crazy forms, so originall! I know what u mean,.. half my try outs end up totaly differently then planned. some experiments at times are useless. Tried to make chikoo jam that day, well that fruit was sticking like chickle not like jam. But its fun to try out new things, right? its nice to play around with ideas, to create something new.

    thx for sharing! =)

  8. These are some beautiful popovers! Mine always slump and taste eggy wet. So glad you gave all those tips – looks like I need to dry them out!

  9. I think your popovers are the most beautiful I have ever seen! Thanks for sharing the tips! Of course I’m bookmarking! Can’t wait for the next chapter!

  10. These popovers look amazing! I really love popovers but I’ve only had the ‘savory’ version – which is delicious too, but I’d totally love to try out the sweet version! Yum!

  11. Caroline:
    They are basically the same thing, except Yorkshire pudding is nice and spongy and popovers are dryer.

    I myself (having British Grandparents) prefer Yorkshire puddings!

  12. Loads of great advice for making popovers. I think I only made some once. Love the idea of chocolate flecks. You are on a chocolate rampage right now ha ha. Impatient for part 7.

  13. Your popovers look adorable! Love the texture inside! I’ve been wanting to make popovers for a while, but couldn’t muster it this month.
    You really know how to end your posts on a cliffhanger! I can’t wait for the next part!

  14. Those popovers look absolutely divine! I loved all the tips you gave. I’ve never had a popover or even knew what they were for that matter. I definitely need to experiment with them soon. Or just makes these delicious looking creations!

  15. I am going to have to make popovers this week after seeing everybody’s fantastic versions- including yours!

  16. I’ve never made, or even eaten, a popover:( Yours look classically beautiful, well, except for one:) That peanut butter cheesecake filling sounds amazing, no matter what it looks like.
    I REALLY want to see how your story turns out! :)

  17. I love popovers and am now really regretting not making them for this challenge. I love the crazy shapes you got. I’ll be watching for part 7 of the teenage love saga.

  18. Look at these beauties! I think I can honestly say that I’ve never actually had a popover. Need to change that someday. Chocolate is always a welcome addition!

  19. I have never made popovers and I’m going to try your recipe. They look amazing. How much chocolate did you use?I love how Daring you are. Your bread sounds delicious.

  20. The popovers are amazing! I think this is the first time I’ve seen ones that didn’t deflate once out of the oven, will definitely try your recipe.
    I’m enjoying the bad boy first love series so much, I wait for them :))
    Excellent job for this month’s DB!

  21. Love the photos! Your popovers rose beautifully and sound delicious.

  22. Gorgeous and scrumptious!

  23. These are gorgeous. The height is amazing. Hanging on for part 7….

  24. Seriously?! Seven parts?! You are killing me!! :)

    Also, holy crap! I never knew you could make pop-overs without a special pan!! I have wasted YEARS not making these!!!

  25. I really love these popovers – thanks for the tips!

  26. There’s MORE? Come on, Lisa… You can’t do this to us… the next installment better be here soon! :) Love the popovers! One of my favorite things to eat… never tried them with chocolate flecks though. Love the height and texture of these… I must try your recipe! And thanks for the tips :)

  27. Chocolate popovers – BRILLIANT! Such a fantastic idea, I’m totally making these. I can’t believe how tall and beautiful they are! (And I love how your story is punctuated with gratuitous shots of chocolatey popover, lol!)

  28. Wonderful shots of those popovers and in the one picture I just want to test that little extension, you wont mind will you, just a little taste. BAM

  29. Lisaaaa! Argh this is torture :) I love it.

    And I looooove the idea of peanut butter cheesecake batter and chocolate, who cares if it sunk. Seriously! The popovers look amazing too, I think I’ve made popovers only once before and no way were they that tall.

    I finally posted my DB challenge today.

  30. A-mazing! I’d never heard of popovers before seeing them on yours and Jamie’s (Life’s a Feast) blogs. They look awesome though, and like some of your other readers said they do remind me of a lovely crispy Yorkshire pudding, just sweet. I love the photo with the cross section of a popover – sooo good!

  31. I so want these! I never tried popovers! Your pics are perfect!

  32. The popovers sound wonderful with the chocolate bits dispersed throughout, yum! Good advices from that guy, can’t wait till the part 7!

  33. Part 7?????!!! You tease ;) Anyhoo….I LOVE how perfectly puffed your popovers are!!! Stunning. And I had a flop, too, with my first loaf….that’s what happens when I try to innovate :) Fun to bake along with you again this month!

  34. Those popovers look taller than me. I mean, I’m short, but not shorter than a popover … surely? They’re so fluffy and the chocolate flecks are a stroke of genius. DELICIOUS!

    Aha, your Bad Boy series is now officially longer than a lot of television series in the UK. I don’t know what I’ll do when it’s over. :(

  35. You are so good at letting us hang on for the end of the story :) I love these popovers they sound so good, wish I had one right now. Great tips on getting the highest popovers. Your banana bread fail sounded good. I made this apple ginger citrus bread but was too excited to get it out of the pan and it completely fell apart, so plan B is up on my blog. I also tried to be in your chocolate yeast bread challenge and it messed up too but of well maybe next time. Hope you are doing well Lisa xoxox Suz

  36. That popover with the handle is mine!! Nobody else call it.

    I love, love, love your story. :)

  37. WOW, these popovers look great, like how they raised differently and the inside shot with chocolate and holes are just amazing.
    Hope you are having a great week Lisa:)

  38. Lisa thanks for all of your tips with popovers! They look like tricky yet worthwhile little things to make! And I was so excited to see another installment of Bad Boy Love. I can’t wait for episode 7! :D

  39. I came here for the pop overs and ended up reading all your bad boy love stories. You have a great knack for writing. Looking forward to part 7!

    And lovely pop overs too:)

  40. Enough with the cliffhangers! Ha ha. I am so hooked on this story.

    And why have I never thought to put chocolate flecks in popovers or drizzle them with chocolate or introduce them to chocolate in any way, shape, or form? That needs to change!

  41. Wow, I need to put popovers on my bucket list….your popovers of course! They seriously look gorgeous:-) Bummer the banana bread did not turn out, I think the idea sounded pretty fantastic! Sending hugs:-)

  42. Ha Ha Ha Ha I cannot believe how you are dragging this story on and on and killing me! At the end of each part I find my heart pounding! Nuts! How will this turn out? And the popovers are incredible! Perfect! I haven’t made popovers in literally years! The recipe I used to use in college to perfection was a huge flop the one time I made them in France so I never made them again. I must try this recipe and follow all of your tips because yours are stunning!!! Amazing! Love the chocolate flecks! Gorgeous!

  43. Hi Lisa, Just “popping” in to see your latest creation. These popovers are incredible…what a great job and thanks for the tips! I think they are a fantastic candidate for chocolate, and you proved that! My sister makes wonderful popovers, which she generally serves with prime rib. Her husband is British and she learned to bake these from him. I begged her for her recipe a while back so I could make them and post…obviously, I’ve not got around to them yet. I’m going to come back to catch up on your story…should make a good read in bed.. Thanks!

  44. Chocolate flecked popovers!
    You are a genious Lisa! I can’t wait to try it out.
    And that banana bread!I would eat this with a big smile on my face, pretty or not, it sounds like a heavenly combo

  45. Popovers look delicious, so does your story!I’m pretty much like you, in trying out things at the last minute with confidence and sometimes it works BUT sometimes I have to be creative at the very last minute!

  46. Beautiful chocolate flecks in your perfect popovers. I need to give this recipe a go because it is flawless. I like how that one turned out in the last photo…super cool:)So the story has another part and we don’t know really what happens yet. Suspenseful and intriguing. Have you considered writing YA love series? You seriously should:)

  47. Lisa – it is addicting but a great visual record of things you like.

  48. Perfect popovers! Thanks for the tips – I need them, last time I made popovers they didn’t pop ;) I do hope that after you’re finished torturing us, that you’ll publish this teen heart throb novelette in its entirety for the future enjoyment of others!

  49. Hi! I have a suggestion for your banana bread.

    Instead of piping it in as you did.

    Why not do a layer of the banana bread, a layer of filling, and so forth.

    It would cook better being distributed more and you would still have the wow of the filling.

    Charlie

  50. Hey Lis!! I just realized I missed this post! No wonder I was a little confused with Bad Boy Part 7!! haha… anyway! Wonderful looking popovers! I love it when you see your bread rise so beautifully! It’s like a huge sense of accomplishment! Your first idea seems like a great one too so I can’t wait to see that entry on it! the picture captioned, “NO IDEA. Use your imagination.” made me LOLed!! heehee

  51. You are killing me! I am racing to Part 7!!

  52. Those look sky high! After my many attempts at making yorkshire pudding, only to result in hockey pucks, I’ll have to try the popovers.

  53. I love the way your popovers look! Thanks for the secret ingredients, I’ll for sure have to give them a try one day!

  54. This recipe I really like are great cook, I like you.
    Congratulations for having such good taste
    I appreciate you made me a visit.
    I send you a warm hug
    Vicente Sagunto


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