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GF Ratio Rally: Popovers

Until Sunday night I had never eaten a popover. Not once in my baked-good filled life had I ever tried one.

gluten free coconut popoversI was pretty sure that I could live without ever eating a popover and once I heard how temperamental they were, I was certain that I didn’t need to bother with it. Except for one thing – it is time for the ratio rally.

gluten free ratio rally logoThe ratio rally is a monthly event that was started by Shauna at glutenfreegirl.com. Inspired by Ruhlman’s book: Ratio, an ever-growing group of bloggers now meets each month to bake something based on a ratio or master recipe. This is to free us from the constraints of recipes. So I can do something like bake 2 cupcakes, just a little something for Blondie and I. Or so that I can have more freedom in the creation of recipes because I am not simply adapting something I found, I am putting it together from scratch. The post that started it all can be found here. My recipes for the rally can be found here.

So, I started googling popovers trying to figure out what the big deal was. They sell special pans for popovers and everything. (Spoiler alert, I used a muffin tin) I decided I might actually love them when David Lebovitz basically said they were like the best part of a doughnut – the crunchy outside without a doughy middle. I was sold.

I went to go find some popover inspirition in my usual places – pinterest, flickr, etc. There were woefully few varieties – although I discovered an adventurous blogger who is attempting to create 52 popover flavors in 2012. I tried to think what it was that I would like. Mammacakes suggested just jelly. We did that. Perfect simplicity. But I wanted something more. And Blondie wanted dessert – he keeps missing out on the baked goods.

I made some adjustments to the 2:1:1 Liquid:Flour:Egg. I used a little bit of melted butter, and a shade less flour because the flour absorbs a little more liquid than regular flour. But, it was less than 5% deviation from the ratio.

~Mrs. R | Honey From Flinty Rocks – Popovers – Gluten & Dairy Free
Brooke | B & the boy! Chocolate & Sweet Potato Popovers
Charissa | Zest Bakery Lemon Vanilla Popovers with Minnesota Raspberries
Claire | My Gluten free home Chai Popovers
Erin Swing | The Sensitive Epicure Popovers
Ginger Bardenhagen | Fresh Ginger chive and black pepper; toasted onion and aleppo pepper
gretchen | kumquat strawberry cream cheese popovers
Heather | Discovering the Extraordinary Basic Popovers
Jenn | Jenn Cuisine Chocolate Popovers
Jonathan | The Canary Files Cinnamon & Star Anise Popovers
Morri | Meals With Morri Little Bitty Popover Bites
Rachel/The Crispy Cook Corny Popovers
TR | No One Likes Crumbley Cookies Sweet Cherry Popovers

5.0 from 1 reviews
Gluten-free Coconut Cream Filled Popovers with Honey Glaze
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
These are a decadent breakfast treat, one you won't regret trying!
Ingredients
For the glaze
  • 1½ cups honey
  • ½ cup water
For the popovers
  • 4 large eggs, room temperature
  • 340ml (1½ cups) milk (skim, low-fat, or full-fat), lukewarm
  • ½ teaspoon salt
  • 175g (1¼ cups) gluten-free all-purpose flour*
  • 43g (3 tablespoons) melted butter
For the cream filling
  • 2 14-ounce can of coconut milk (full fat NOT light)
  • ½ teaspoon salt
  • 6 egg yolks
  • 100 grams (½ cup) sugar
  • 2 tablespoons cornstarch
Garnish
  • 2 handfulls shredded coconut
Instructions
  1. If you forgot to set the eggs out early, place them in a bowl of warm tap water for about 10 minutes and they will warm up nicely.
  2. Preheat the oven to 450 degrees with a rack near the bottom of the oven. Grease a muffin tin or popover pan well.
For the glaze
  1. Combine the ingredients in a small saucepan and bring to a rolling boil.
  2. Remove from heat and let cool.
For the popovers
  1. In a blender, combine the milk, eggs and salt. Blend for about a minute until light and frothy.
  2. Add the flour and blend for about a minute more - you want an airy texture with minimal lumps - like pancake batter.
  3. Add the melted butter and whirl for one last minute.
  4. Pour the batter into the prepared pans - fill them about ⅔ full.
  5. Place in the oven and set the timer for 20 minutes. DO NOT PEEK!!! (unless your oven has a light and a window). Reduce the heat to 350 and bake for another 10 minutes. If they aren't a deep golden brown, let them go another couple of minutes. Otherwise take them out and poke the tops with a small sharp knife.
For the cream
  1. Once the popovers are in the oven, prepare an ice bath that your medium saucepan can sit in without water getting in.
  2. In a medium saucepan, over medium heat, heat the coconut milk.
  3. While that is heating, combine the egg yolks, sugar, salt and cornstarch int a smooth mixture.
  4. Once there is steam coming off the milk, add some to the egg mixture a little at at time until you have added about ⅓ of the milk to the eggs. This way you are raising the temperature of the eggs slowly to ensure a smooth cream.
  5. Add the egg mixture to the pot and keep stirring. The mixture will start to thicken immediately. Once a trail is left behind your spoon as you are stirring, remove the cream from the stove. Place the pot in an ice bath and stir every 5 minutes or so until the popovers are done.
Assemble the popovers
  1. Once the popovers and cream are cool, pipe the cream into the center of the popovers.
  2. Brush the popovers with the honey glaze and dip/roll them into the coconut so that there is coconut all over.
  3. Serve promptly.
Notes
*I used Cup4Cup flour and Jules Nearly Normal flour to test this recipe. Or you can make this blend to keep on hand

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8 Responses to GF Ratio Rally: Popovers

  1. Rachel @ The Crispy Cook February 1, 2012 at 8:22 am #

    Now why did it not occur to me that I can make tiny batches of baked goods to test drive various baking recipes before reading your post? That was a gold nugget of advice.

  2. Caneel February 1, 2012 at 10:12 am #

    Wow. Coconut and honey. Soooo delish! (And I’ve always used muffin tins for my popovers, too!)

  3. Morri February 1, 2012 at 12:23 pm #

    Decadent is right! As always, these look so beautiful. It looks like a popover cream puff with coconutty goodness that everyone should eat at least once.

    Great job!

    <3 M.

  4. ~Mrs. R February 1, 2012 at 1:10 pm #

    These look wonderful! I adore coconut. Great rally-ing in the popover department!

  5. charissa (zest bakery) February 1, 2012 at 3:23 pm #

    These look and sound wonderful. They could be the new donut hole, but lighter. WINNING.

    Look forward to seeing you in Chicago in a couple o months! :)

  6. Jenn February 1, 2012 at 3:42 pm #

    omg these sound INCREDIBLE!! What an awesome flavor choice!!

  7. Ginger February 1, 2012 at 4:32 pm #

    Well now I want something filled with coconut cream – these sound great!

  8. Jonathan February 5, 2012 at 12:21 am #

    Beautiful! While I’m taking a break from popovers (or popunders as the case may be), reading these posts has been inspiring to say the least. Wonderful Rally post!

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