Neiman Marcus Popovers with strawberry butter, these amazing buttery delights are the perfect meal starter.
When my friends and family come over during the holiday season, there is one dish popular that is the most requested. The dish is homemade Popovers with Strawberry Butter.
I first had these amazing buttery pastries many years ago with Mr. JOC while we were still dating. Before we had our children, Mr. JOC and I enjoyed shopping at Union Square in San Francisco on weekends and stopping by The Rotunda in Neiman Marcus for lunch.
While waiting for their famous Lobster Club Sandwich, The Rotunda served a complementary popover with strawberry butter instead of bread. As I slathered strawberry butter on airy and fluffy warm popover, I fell in love with it immediately and craved for more.
Watch How To Make Neiman Marcus Popovers with Strawberry Butter
Neiman Marcus Popovers with Strawberry Butter. These homemade airy delights are light and fluffy in texture. Serve hot with the Strawberry Butter.
What are Popovers?
They are similar to English Yorkshire puddings. In the UK, Yorkshire puddings are usually served with roast meat and gravy and are a staple of the traditional British Sunday roast.
Neiman Marcus shares this recipe in their cookbook as well as on the last page of the children’s menu in the restaurant. When I discovered I could easily make these at home, I was overjoyed.
Making Popovers at Home
Why do I personally like them so much? A couple of reasons; first they are super easy to make and secondly, I simply can’t resist tasty pastry! As I am writing this post I could already taste them again.
The best way to enjoy them is straight out of the oven. As you rip apart the crispy outer shells, warm steam escapes from the slightly doughy and soft bread-like inside. Smear on the tasty homemade strawberry butter and see it melt on the warm popovers and blends together, then take a bite. Yummy!
Popover Pans vs. Muffin Pans
You can use muffin pans by using ever other tin instead of purchasing new popover pans. However, I’ve heard from JOC readers that the result is not as good as ones made in popover pans.
I recommend these ($15 each on Amazon). I know this pan only makes popovers, but trust me you will be making these over and over again. 😉
This recipe makes 12 popovers and each pan can make 6. I have 2 of these specialized pans so I can make the second batch while the first batch is cooling down.
Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.
- 3 ½ cups whole milk (800 ml and 2 Tbsp)
- 4 cups all-purpose flour (plain flour) (480 g)
- 1½ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt)
- 1 tsp baking powder
- 6 large eggs (50 g each w/o shell) (at room temperature)
- Non-stick cooking spray
- ½ cup unsalted butter (113 g) (at room temperature)
- ¼ cup strawberry jam (4 Tbsp)
Gather all the ingredients.
- Place the milk in a bowl (or 4-cup measuring cup) and microwave on high for 2 minutes, or until warm to the touch.
- Sift the flour, salt, and baking powder together into a large mixing bowl.
- Add the eggs into the stand mixer fitted with a whisk. Beat on medium speed for about 3 minutes, until foamy and pale in color.
- Turn down the mixer to low and add the warm milk.
- Gradually add the flour mixture and beat on medium speed for about 2 minutes.
- Turn the machine off and let the batter rest for 1 hour at room temperature.
When it’s almost 1 hour, preheat oven to 425 ºF (220 ºC) degree. Place each of the popover pans on a baking sheet and spray the pans with nonstick spray.
Fill the popover pans with the batter ¾ full.
Transfer to the oven and bake on 425 ºF (220 ºC) degree for 15 minutes. Then turn down the oven temperature to 375 ºF (190 ºC) degree and bake for 30 minutes, or until the popovers are a deep golden brown on the outside and airy on the inside.
While baking the popovers, make strawberry butter. Place the butter in the stand mixer and beat on high until light and fluffy. Add the preserves and beat until well combined. To save the strawberry butter, keep it in an airtight container and store in the refrigerator for 2-3 days.
Serve popovers warm with strawberry butter.
Equipment you will need:
If you use muffin pans instead, use every other tin so that the popovers have plenty of room to expand OR pour only halfway up with batter.
Recipe is adapted from Neiman Marcus Cookbook by Kevin Garvin and John Harrison.
All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.
Editor’s Note: The post was originally published on November 11, 2012. Images and contents were updated on October 19, 2014.