Neither use any leaveners to create the rise in the batter — rather, the magic behind the light, fluffy dough is simply steam ...

The batter for these popovers is similar to choux pastry. Choux is a pastry dough that consists of flour, butter, water and eggs, and it’s the base for eclairs, gougeres and cream puffs.

Preheat the oven to 400 degrees F in advance of baking. Film the bottom only of 6 large popover cups (6 cups to a pan, each cup measuring 3 inches in diameter [interior diameter, minus the lip ...