Tuesday, December 4, 2012

Fleur de Sel + Dark Chocolate Dessert Popovers with a Hint of Brown Butter

Fleur de Sel + Dark Chocolate Dessert Popovers with a Hint of Brown Butter & Confectioners' Sugar
I'm popover-crazy right now, like seriously. They are so addicting. I love their eggy-ness, the pocket of air in the center, and their crispy, puffed up exterior. But, I recently realized that there are not many dessert popovers out there, and why the heck not? It would be absolutely perfect. So the first combination I thought of was Fleur de Sel, Dark Chocolate, + Brown Butter. It's the best flavoring ever, especially since it reminds me of chocolate chunk cookies. So, I filled the center with high-quality dark chocolate, baked them up with some brown butter, sprinkled with fleur de sel, and dusted with confectioners' sugar. The popovers came out delightfully delicious and tasted like a mix between a beignet + a chocolate croissant. Just if you didn't know already, that's a good thing. We served these popovers as dessert, but I think you could easily pass them off as breakfast... dessert for breakfast is always a winner in my book!! Enjoy :)
Yummy Chocolate Filling

For the Popovers:
2C Whole Milk
4 Large Eggs
1t Salt
1T Dark Brown Sugar
2C AP Flour
¼t Baking Powder (scant)
1T of Melted, Brown Butter (for each Popover)
6oz Sea Salt Dark Chocolate, Cut into Small Squares or Cubes
Fleur de Sel, For Sprinkling

1. Preheat the oven to 375 degrees and position a rack in the bottom third of the oven. Place two popover pans in the oven to warm.
2. In a small saucepan, warm the milk over medium heat until it is hot, but not boiling. Remove from the heat. In a large bowl, whisk together the eggs with the salt and brown sugar until smooth. Slowly whisk in the warm milk. Add in the flour (I mixed my baking powder into my flour) and whisk until the batter is just combined (it may still have some lumps).
3. Remove the pans from the oven and pour 1T melted, brown butter into each well. Pour about 1/3C of batter into each popover mold. Drop about 5-6 pieces of dark chocolate into each batter and sprinkle with a little fleur de sel.
4. Bake the popovers until puffed and deep golden brown, about 30-45 minutes (do not open the oven or they will collapse). Remove the popovers from the pans and sprinkle with grated chocolate and sifted confectioners’ sugar, then serve immediately.