Caramel and Almond Pop Overs

Name: Caramel and Almond Pop Overs
Cook time: 40 min
Total time: 40 min
Yield: 12
Ingredients: 7-10 Tbsp Oil; 15 g Butter; 2 Eggs (Gr. M); 1/4 l Milk; 7-10 Tbsp Salt; 125 g Flour; 2 TABLESPOONS Almond kernels (with skin); 3 TABLESPOONS Caramel spread

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 12

7-10 Tbsp Oil
15 g Butter
2 Eggs (Gr. M)
1/4 l Milk
7-10 Tbsp Salt
125 g Flour
2 TABLESPOONS Almond kernels (with skin)
3 TABLESPOONS Caramel spread

Directions

1
Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Oil the pop-over tray and preheat in the oven.
2
For the filling mix almonds with caramel spread. For the dough melt butter, let it cool down a bit. Mix eggs, milk and 1⁄2 TL salt with a whisk briefly. Stir in butter. Add flour at once and stir in quickly until the dough is just about lump-free.
3
Then fill the dough into a container with a pouring spout (e.g. measuring cup). Remove hot sheet from the oven. Immediately fill each trough to 1⁄3 with dough. Spread the caramel almonds quickly using two teaspoons.
4
Pour the rest of the dough on top.
5
Bake immediately in a hot oven for about 15 minutes. Then reduce the temperature (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer) and continue baking for 10-12 minutes. Serve warm.