Tuesday, June 30, 2009

Its not a Popover!


The new bread of the week is the buttery Fantail. Using the trimmings from danish dough, the Fantails (not popovers Jesse! Popovers are made with a liquid mix of flour and mostly eggs) were sprinkled with salt and baked in muffin tins. They came out flaky and slightly sweet with a salty crust.

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  1. UnknownJuly 3, 2009 at 11:32 AM

    you failed to mention that this delicious fantail was made from Savoy Bakery dough.. located at 170 e 110th st. between lex and third.... the same dough they use for their amazing danishes.. lol

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