Are you looking for an original dish for your breakfast or brunch? Then these fluffy Belgian pastries are definitely worth a try! These popovers are also perfect for an afternoon tea!
Ingredients for 20 popovers:
- 475 ml whole milk
- 2 el unsalted butter
- 255 g flour
- 3/4 teaspoon baking powder
- 1 1/4 teaspoon fine salt
- 1 1/2 teaspoon black pepper
- 5 eggs room temperature
- 20 g poppy seeds
- 20 g sesame seeds
For the compote of apples and pears:
- 2 apples
- 2 pears
- 200 g dried or fresh abricotes
- 100 ml water
- 1 staranise
- 1 cinnamon stick
- 1 vanilla stick
- Additional supplies: baking tins
Preheat oven to 220°C and grease the baking tins with a little bit of butter. Add the milk and butter together in a saucepan and heat them over low heat to max. 45°C. Remove it from heat and set aside.
Take a mixing bowl and strain the flour into it. Add the baking powder, salt and pepper. In another mixing bowl mix the eggs for several minutes until you get a nice yellow frothy mass.
Pour the milk into a trickle near the eggs while mixing at a lower setting. Now also add spoon per spoon the flour mixture and mix for another minute..
In the meantime, heat the molds in the oven for about 3 minutes. Remove them from the oven and fill them for 2/3rd with the mixture. Sprinkle a little seeds over it. Now lower the temperature of the oven to 200°C and bake the popovers for 30 to 45 minutes.
Meanwhile, make the compote: Peel the apples and pears and cut them into “brunoise” (small cubes). Also chop the apricots fine. Put everything together in a saucepan and add the water, star anise and cinnamon stick. Cut the vanilla pod lengthwise into 2 and add.
Take a sheet of parchment paper and cut out a circle the size of the saucepan. Cover the whole thing with it. Let the fruit soften over a low heat. Check regularly and add water if necessary, add a little moisture (water). Remove the popovers from the oven and serve them with the lukewarm compote.