Are popovers and choux the same thing?

VERY good question, reader Ashley. There are certain similarities but in the end they are quite different things. Popovers are made with a batter that resembles something you’d use for crêpes. Choux batter is a more complex combination of pre-cooked (gelatinized) starch lubricated by fat (egg yolks). What you get in that case an ultra-elastic paste that can increase in volume by up to 600%. By contrast you’re lucky if your popover batter increases threefold. It’s a darn impressive feat still and all.

All that said, you can use popovers and choux in similar ways. Certainly the classic use of a popover is as a “bread” eaten with a main meal. However being hollow, popovers are great filling holders too — you can put custards and mousses inside of them, soups or stews even, especially if they’re left over and stale. A very nice application on a chilly day!

4 thoughts on “Are popovers and choux the same thing?”

  1. My understanding has been that popovers are more like Yorkshire pudding, though most folks don’t make popovers with pan drippings from the roast!

    1. They are definitely in that family, Sandra! Though the puff quite a bit higher! 😉

      Cheers,

      – Joe

Leave a Reply

Your email address will not be published. Required fields are marked *