How to Make Popovers with Herb Butter (Foolproof Recipe)

Are you ready for the holidays?  My kids are almost out of school for their Winter Break and we’re already getting excited for the time off.   I personally can’t wait to hang out and spend time with the family.  We’ll have relatives visiting from overseas and everyone in the family is looking forward to that as well.  How about you?  What are your plans for the holidays?  Leave me a comment below and let me know.



For our holiday meals, my family prefer Prime Ribs over poultry or pork.  This past Thanksgiving, I even spared Mr. Turkey and made a Prime Rib Roast instead.  Besides all sorts of roasted vegetables, I also made these Popovers with Herb Butter as a side dish.  Everyone enjoyed them so much.  They are quite similar to Yorkshire pudding, which its batter consists of  eggs, flour, milk, etc.  I guess you can call these individual Yorkshire puddings?  But the traditional Yorkshire pudding often consists the roast beef’s dripping in the batter while these Popovers don’t.  However, these Popovers still packed with wonderful flavors and aromas from herbs and butter in the batter (and on the side).



These Popovers are simply amazing.  The crust is golden brown and crispy while the inside is fluffy and airy.  It’s heavenly when you serve them warm with a dab of Herb Butter.  Check out my video tutorial for tips and tricks on how to prepare both!  These popovers are pretty much fail proof if you follow my tips.  Your family will definitely love them and be prepare that they’ll ask for seconds.  My recipe makes exactly 12 popovers.  I’ll list the popover pans and other tools that I used at the end of the post for your convenience.  



When I made these popovers again to take pictures and videos, my Kids were so excited and couldn’t wait any longer (see the little hand in the picture above)?!  Yes, these Popovers are truly irresistible!  




Instead of making the traditional dinner rolls, I highly recommend that you try out this Popover with Herb Butter recipe.  You and your tummy will be glad that you did!  Thank you so much for stopping by today.  Stay tuned for more holiday recipe next week!

Tools and Ingredients Used:Popover Pan (Click here for more information)
Baking Sheets (Click here for more information)
Kerrygold Butter (Click here for more information)
Stand Mixer (Click here for more information)
Kitchen Scissors (Click here for more information)
Measuring Cups with Beaker (Click here for more information)
Whisk (Click here for more information)
Cooling Racks (Click here for more information)


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Chouquettes—France Vacation Inspired Recipe

If you’ve been following me on Instagram (Click here if you haven’t!), you might recalled that I recently took a trip to France!   The purpose of the trip?  Besides taking some time off to relax, it was mainly a trip to celebrate our up coming 10th-year wedding anniversary!  I know, I couldn’t believe it had been 10 years already.  It was nice to take a trip to relax, a true vacation, without the Kids.  Although I missed them terribly, for the first few hours after boarding!  Okay, and maybe everyday during the trip.  It was awesome to spend some alone time with Hubby!  Special Thank You to my In-Laws for taking great cares of the Kids while we were gone.  No words can describe how much I appreciate their generous and thoughtful gestures.  The great news was, the Kids had so much fun with their packed activities that they didn’t want to come home either!   



We took quite many pictures on our trip and I can’t wait to share the details with you.  But I do need some time to sort them out and turn them into posts, and helpful guides.  Just in case some of you are planning to travel to France in the near future.  So stay tuned for the upcoming posts.  I guaranteed that you won't want to miss them.  Meanwhile, I missed the French Pastry terribly!    Guess that’s called the after vacation blues?  To ease some pains, I baked myself several batches of Chouquettes!  Of course, not all at once!  These were so good that my Kids couldn’t stop eating as well.



Chouquettes is a type of French baked goods consisting of a small portion of choux pastry sprinkled with pearl sugar and sometimes filled with custard or mousse.  The ones that I had while I was in France was plain, so I left them the way they were….and really, you don’t really need anything else when you have a plates piled high with these little confections.  They are crispy on the outside and light and fluffy on the inside.  The pearl sugar on top adds a lovely crunch and sweetness. 



Here’s the bag of Pearl Sugar that I bought from France (see picture below) while I was shopping in one of their huge supermarkets.  (I know, most people go there and shop for handbags, while I shop for grocery and baking tools!)  Sorry, I just couldn’t help it!  And my Hubby was wondering why our luggage was so heavy while we flew from Paris to Cannes!  Opps!  The good news is, you can get these pearl sugar online these days, just a different brand!  (Click her to see similar product)



Ready to see how I made the Chouquettes?  Follow me to my kitchen:

1) Line baking sheet silicone baking mat or parchment paper.
2) In a small saucepan, heat the water, salt, sugar, and butter, stirring occasionally, until all the butter is melted.
3) Remove from heat and add all the flour in at once.
4) With a wooden spoon, stir quickly until the mixture is smooth and pulls away from the sides of the pan.




5) Allow the mixture to cool for a minute or two, then add the eggs, and stir until the dough is smooth and incorporated.
6) Fit a large round piping tip in a pastry bag.
7) Place pastry bag in a tall glass for easy handling (optional).
8) Transfer the dough into the pastry bag and pipe dough onto the prepared baking sheet.





9) Position the piping tip 1/2-inch above the baking sheets, pipe dough into 1 1/2-inch balls, at least 1-inch apart from each other.
10) With a clean finger, gently press the tip of the dough down.
11) Brush the top of each dough with some of the egg wash.
12) Then press the pearl/coarse sugar over the top.  Bake for 25 minutes, turn off the oven and let the baked puffs sit in the oven for another 10 minutes. Remove from oven and cut a small slit on the side of each puff so the steam can escape. Cool on a wiring rack.



There were a few steps to follow but pretty straight forward and easy.  I hope you’ll give this recipe a try.  Although I can’t take you with me to France, I hope this recipe will give you a little taste of French pastry goodness.  I hope you enjoy today’s post, pictorial, and recipe.  Stay tuned for my France travel posts.





Props and Tools used in this post:

Pearl/Coarse Sugar (Click her to see similar product)
Godinger Dublin Crystal Cracker Tray (Click here for more information)
Eiffel Tower Paper Napkins (Click here to see similar product)
Mikasa Something Borrowed Salad/Desert Plates (Click here for more information)
Silpat (Click here for more information)
Pastry Bags (Click here to see similar product)
Large Round Piping Tip (Click her for more information)
Silicone Pastry Brush (click here to see similar product)
Wooden Spoon (Click here to see similar product)
Calphalon Nonstick 2-Piece Baking Sheet Set (Click her for more information)