tag:blogger.com,1999:blog-760980569631717342.post8840737798412774535..comments2024-03-28T03:47:52.859-07:00Comments on The Pastry Chef's Baking: Chocolate PopoversPastry Chef Bakinghttp://www.blogger.com/profile/05499370153487228890noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-760980569631717342.post-4023042324067205942013-09-10T13:59:44.397-07:002013-09-10T13:59:44.397-07:00Audrey, as near as I can tell, the high protein fl...Audrey, as near as I can tell, the high protein flour is supposed to provide the highest rise and most crisp crust. All the other popover recipes do try to prevent gluten from forming so it won't be tough which is why most recipes(except this one) has you rest the batter for an hour or so before baking. I've made it both ways and haven't found a discernible difference in the texture or popover height but then again, I haven't tried them side by side. I don't know if this one was treated differently because of the cocoa. Cook's Illustrated says NOT to use butter to grease the pan and this recipe has you putting it in. I opted to omit the butter and used cooking spray.Pastry Chef Bakinghttps://www.blogger.com/profile/05499370153487228890noreply@blogger.comtag:blogger.com,1999:blog-760980569631717342.post-72900370347424559782013-09-10T13:38:58.070-07:002013-09-10T13:38:58.070-07:00Hmm. This recipe is very interesting. I am confuse...Hmm. This recipe is very interesting. I am confused as to why you (and prepared pantry) use high protein flour and try to get gluten to form. The recipe mom and I use does the exact opposite, stir just to incorporate the wet and dry ingredients and do it by hand without the electric mixer. Mine always seem to pop up nicely as long as I don't open the oven too soon.Audreyhttps://www.blogger.com/profile/09219761342468705017noreply@blogger.comtag:blogger.com,1999:blog-760980569631717342.post-39485372983421899512013-08-26T18:26:54.092-07:002013-08-26T18:26:54.092-07:00They still look fantastic! I've never tried ma...They still look fantastic! I've never tried making popovers. Didn't even know you could use them as dessert. Great idea :)Christina @ Still Luckyhttps://www.blogger.com/profile/02289248042627599850noreply@blogger.com