"CreamPuffs" news and stories

Popovers just sound like good-time food. Their name hints that any minute they're going to jump off the dessert plate and do a flip. And these relatives of the Yorkshire pudding are so light, doughy, and yet crispy on the outside, they probably could do a few pirouettes if given half a chance. However, the popover is made even more of a good-time Charlie when you add a coconut cream filling, put a dollop on the crown, and add a generous handful of fresh blueberries. See norwichnuts' Flickr stream for the recipe for the coconut cream, and a Kitchen Daily recipe for basic popovers.

And if you're more partial to the airiness of a cream puff over the more solid popover, try this recipe.

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Of all the single-food restaurants I thought I'd ever know and love, I never imagined that one of them would be devoted to the cream puff. But evidently this 1950s delicacy has overtaken New York, and now Christopher Street sports an eatery devoted to the cream puff and the Brazilian pao de queijo a.k.a. cheese bread. Inspired by the Asian arigato and Beard Papa, the puffs come in both savory (chorizo, green onion, farmhouse cheddar) and sweet (vanilla maple, mocha, dark chocolate). Kind of makes me want to dig out my 1950s-era Better Homes and Gardens and bake some puffs of my own.

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