Yorkshire puddings, my sons love them, i have to make about 24 on a Sunday cooked lunch day, as they take them and just dip them in gravy before I gets chance to get them on the dining table. Such a simple but delicious accompaniment to any dish. Fab clear concise video as always. I so look forwards to your uploads. Thank you.
You always provide us with great tips! I just bought some fresh thyme and tasted the stem. It's so flavorful and I can't believe that I have been throwing the stems away. All of these years I have been freakin' taking the leaves off the stem. This is a game changer. I can't wait to try this recipe. My mouth was watering just watching this video. Thanks again Chef Billy!
Omgsh I’ve been wanting to make popovers, but thought they were difficult. Yours look delicious and doable. Thank you for your very detailed and beautiful videos 💗
Chef Billy - concise and enjoyable presentation. I want to make certain before I attempt this recipe - are the eggs the ONLY source of any leavening agent for these popovers? No baking powder, no baking soda, no (ack!) yeast? I also assume that the fresher the eggs, the better the result? Lastly, is it preferable to have the eggs at room temperature as well, prior to whisking them all up? I'm a long-time subscriber, and I continue to be impressed with your recipes and the clear, easy format you use to pass them along to the rest of the world! At times, I do wish you made consistent use of the metric measures, as I've gotten so used to them from all the bread videos. Again, thank you so very much!
@@ChefBillyParisi I stormed ahead, and made this recipe! They turned out quite nicely, especially for a first effort! Without that special pan, I just used a muffin tin successfully. Next time, I think I'll put the tin directly on the oven rack, as the additional sheet pan just interfered with the heat on the bottom of the tin. I had to bake my popovers a bit longer - turned out and upside down in the oven - just to get some color on the bottoms and bake out a bit more of the moisture. Oh, and I'll say your herb butter really made the whole experience - it added a very nice complex accent to my popovers. I've already consumed all of my first batch, but I'll make more for my breakfasts - what a welcomely different way to enjoy some eggs in the morning - or anytime. Again, thank you for the recipe and instruction!
Looking forward to trying this! I've wanted to make them forEVer, but didn't know I could use a muffin tin... That makes sense, just never thought to do so! Thanks for the tip, they look delicious!
Brilliant Chef Billy. Have never had these, so perfect timing for me. The herb better has been something I have created. I like adding a little chilli into it also. Would a fine chopped ham work in this? Thank you for your excellent videos 👍
Well I suppose I will try these one more time as the first 2 times I made them they only raised up maybe an inch! SO frustrating and I'm going to whisk them by hand next time and not over blend the batter in my blender as that is the only thing that I did differently than anyone else recommends. I'm starting to feel my oven is leaking or something as to why I'm getting NO lift.
Yorkshire puddings, my sons love them, i have to make about 24 on a Sunday cooked lunch day, as they take them and just dip them in gravy before I gets chance to get them on the dining table. Such a simple but delicious accompaniment to any dish. Fab clear concise video as always. I so look forwards to your uploads. Thank you.
You always provide us with great tips! I just bought some fresh thyme and tasted the stem. It's so flavorful and I can't believe that I have been throwing the stems away. All of these years I have been freakin' taking the leaves off the stem. This is a game changer. I can't wait to try this recipe. My mouth was watering just watching this video. Thanks again Chef Billy!
Omgsh I’ve been wanting to make popovers, but thought they were difficult.
Yours look delicious and doable.
Thank you for your very detailed and beautiful videos 💗
Always love what you do, Chef Parisi! Will definitely try it for my family!
Love these! You can fill it with meat after it's baked and have it for lunch. Yum!!
Chef Billy - concise and enjoyable presentation. I want to make certain before I attempt this recipe - are the eggs the ONLY source of any leavening agent for these popovers? No baking powder, no baking soda, no (ack!) yeast? I also assume that the fresher the eggs, the better the result? Lastly, is it preferable to have the eggs at room temperature as well, prior to whisking them all up? I'm a long-time subscriber, and I continue to be impressed with your recipes and the clear, easy format you use to pass them along to the rest of the world! At times, I do wish you made consistent use of the metric measures, as I've gotten so used to them from all the bread videos. Again, thank you so very much!
Yup
@@ChefBillyParisi I stormed ahead, and made this recipe! They turned out quite nicely, especially for a first effort! Without that special pan, I just used a muffin tin successfully. Next time, I think I'll put the tin directly on the oven rack, as the additional sheet pan just interfered with the heat on the bottom of the tin. I had to bake my popovers a bit longer - turned out and upside down in the oven - just to get some color on the bottoms and bake out a bit more of the moisture. Oh, and I'll say your herb butter really made the whole experience - it added a very nice complex accent to my popovers. I've already consumed all of my first batch, but I'll make more for my breakfasts - what a welcomely different way to enjoy some eggs in the morning - or anytime. Again, thank you for the recipe and instruction!
You've sold me on popovers, Billy! Believe it or not, I've never had them before (heard of them, but never eaten them), pretty excited to try them!!!
Came out great thank you 😊
Looking forward to trying this! I've wanted to make them forEVer, but didn't know I could use a muffin tin... That makes sense, just never thought to do so! Thanks for the tip, they look delicious!
Brilliant Chef Billy.
Have never had these, so perfect timing for me. The herb better has been something I have created. I like adding a little chilli into it also.
Would a fine chopped ham work in this?
Thank you for your excellent videos 👍
I can't wait to try these, definitely doing it this week!!
Awesome! Thanks for that 👍👍👍
One of my favorites
I loved this, I can't wait to do it.
It's so easy and yummy.
Thank you!
These look amazing! 😍
*This guy a foodie for real LOL*
Liked and Saved.
Looks great mate👍🤤Just remember, we don’t say “shire” at the end of our towns names, it’s “sure”😉 keep those amazing recipes coming.
Can you add cinnamon and nutmeg to this recipe and put maple 🍁syrup on theme?
So I’ve been making Dutch Babies a while now. If I use a muffin tin I get these???
I knew I loved you!😘😘😘
can I substitute egg with alternate egg (vegan preferrable)?
Well I suppose I will try these one more time as the first 2 times I made them
they only raised up maybe an inch! SO frustrating and I'm going to whisk them
by hand next time and not over blend the batter in my blender as that is the
only thing that I did differently than anyone else recommends. I'm starting to
feel my oven is leaking or something as to why I'm getting NO lift.
Hello Chef, I would love to see some Gluten Free recipes for bread or English muffins..
Thank you.
Sorry, it’s just not my area of expertise.
🎯
6:47 holy crack, those popovers quadrupled in size lol
Your butter is very white. Mine is yellow and there is no colour added. Its the natural colour yellow