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!