I just watched the video on this thread. The end result still looks a lot like a popover, or even a profiterole, where the egg proteins combine with the flour to create the structure and texture, and steam causes the product to puff into a hollow pastry perfect for filling with something yummy.
It looks like a promising way to make an extraordinary breakfast,or desert.
Seeeeeya; Chief Longwind of the North
“No amount of success outside the home can compensate for failure within the home…
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