So much for the popover approach.

But you can’t say it didn’t make a popover, am I right? This is the same batter from the attempt below, just rested overnight.

These things are excellent, though they be not cannelés, at least in the traditional sense.

This is fun, and I’m learning a lot about how these suckers work. Next up: Hermé!

3 thoughts on “So much for the popover approach.”

  1. I feel like you could fill those with chantilly cream and dip them in ganache and call them giant cream puffs.

    1. Well, really, anything filled with cream & dipped in chocolate is going to be good! 😉

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