Recipe by Pain au Chocolat
Halfway between a muffin and a popover, these are a nice little change of pace for breakfast.
Top Review by Muffin Goddess
Very different! I liked how airy these were. It's kinda fun to see these come together, too. I don't think I needed the full 30 minute baking time either, but unfortunately I didn't figure that out until after I had baked them for 30 minutes, so they were a tad on the dark side. Still very tasty, though. DH and his guys had just gotten back from landscaping, so I offered DH one when he came in the house. I guess he liked them, because he ran off with the whole batch (minus the one I snagged, of course) and shared them with his guys. I didn't have a #9 ice cream scoop, but I have a #20 cookie/muffin scoop that worked perfectly with full scoops rather than the half-scoops needed with the #9 scoop. Thanks for posting! Made for PAC Spring 2012
- 8 tablespoons unsalted butter
- 1 cup milk
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon vanilla
- 3⁄4 cup flour
- 4 large eggs
- 12 pinches sugar, for dusting
Directions See How It's Made
- Melt the butter in a large saucepan over medium-high.
- Add the milk and salt to the butter and stir to combine, then allow the mixture to come to a boil (it should develop a frothy head).
- Add the flour to the butter mixture and stir with a fork until a loose ball is formed. Continue stirring for 1 or 2 more minutes.
- Scrape dough ball into a bowl and allow to sit at room temperature for about 5 minutes.
- Add the eggs 1 at a time, stirring each into the mixture until it's smooth.
- Preheat oven to 375 degrees F.
- Coat 12 muffin cups with butter liberally, including the area around the mouth of each cup. Do the same to a #9 disher (one of those ice cream scoops with the thumb lever that helps push out the scoop). Drop about half a scoop of the mixture into each muffin cup. Dust the top of each puff with a pinch of sugar (turbinado sugar works well for this).
- Slide pan into the oven and allow to bake for 30 minutes, until puffs have more than doubled in size and are golden brown.
- Poke each puff with a fork to let out its steam (so the insides don't get soggy) and remove from the pan. Allow each puff to cool slightly before eating, then dig in!