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French Fridays: Panisse Puffs from My Paris Kitchen

David lebovitz panisse puffs on eatlivetravelwrite.comThis week’s Cook the Book Fridays recipe from David Lebovitz’s My Paris Kitchen was “Panisse Puffs“. What the what? I know, right? David describes them as

A hybrid of American popovers and Provençal panisses

Which is all very well if you know what a panisse is. I read here that

Panisses (“pah-NEESS” in both the singular and plural) are chickpea fritters. They’re basically polenta, but made from garbanzo flour; like polenta, chickpea mush sets up hard when allowed to cool, at which point the concoction is sliced and fried.

Ok then. And a popover? Joe Pastry says

A small Yorkshire pudding is the answer. Basically a very puffy, nearly hollow muffin. That’s the ideal at any rate, since popovers have a notoriously high failure rate, and all too often resemble actual muffins for their compact size and density. They don’t “pop over” in other words…overflow the bounds of the small cups they’re baked in.

Ok, so like a Yorkshire pudding made with chickpea flour? I can do that!

David lebovitz panisse puffs from My Paris Kitchen on eatlivetravelwrite.comI actually made a half recipe of these on the day I flew to France (and enjoyed a couple with the vegetable soup with pistou we made recently). They came together really quickly – I used a muffin tin and they did rise pretty dramatically (though David warned that they might not) but by the time I got them outside to photograph, they had settled down considerably. Still, they were impressive!

My Paris Kitchen David lebovitz panisse puffs on eatlivetravelwrite.comAs you can see they were lovely and light and fluffy inside (and a bit hollow, the way they should be) but they stuck a little. I did oil the pans really well and they are normally very non-stick so not sure how to get around that? In any case, these were very tasty – they have a hint of cumin and cayenne pepper for a bit of a kick! I’ll definitely make them again as a side to, for example a lamb dish as David suggests. Might have to wait until the weather cools down a little though!

Get the recipe for David Lebovitz’s Panisse Puffs on p 245 of My Paris Kitchen.

MyParisKitchenDavidLebovitz

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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.

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8 Responses to French Fridays: Panisse Puffs from My Paris Kitchen

  1. MARY H HIRSCH July 21, 2017 at 22:40 #

    Your puffs look very close to his photo. I had a sticking problem also. David does say at the tail end of his essay to use spray or clarified butter. I didn’t catch (or, remember) that and just used melted butter as the recipe said. Surprisingly, these worked for me also. I ate three immediately – after all they were hollow inside! Liked the taste also. Have a wonderful time in France.

    • Mardi Michels August 23, 2017 at 18:42 #

      Well I don’t have spray and I probably wouldn’t buy it for the few times I’d use it. The sticking was not too bad though…

  2. shirley @ everopensauce.com July 22, 2017 at 09:04 #

    I made half a recipe with muffin tins like the way you did, except I made four and used liners. The puffs were tall and hallow, just like popovers. I did not butter the liners and, of course, they stuck. But you can peel them off the liners. Your results in the muffin tins look great!

    • Mardi Michels August 23, 2017 at 18:42 #

      Yup mine were hollow too but just not tall and pretty like yours! I’ll use liners next!

  3. Nana July 22, 2017 at 11:07 #

    I love the coloring in your puffs, so nice and brown. These were so enjoyable and so easy to whip up.

  4. EmilyC July 23, 2017 at 22:45 #

    Lovely color in your puffs. Thanks for a great post on this recipe. Maybe we should use the method of pouring some oil or melted butter into the tins before adding the batter as in Yorkshire puddings. I shall get around to these “pah-NEESS” puffs soon.

    • Mardi Michels August 23, 2017 at 18:41 #

      I’ll definitely try that at some point but it really was not too bad (the sticking).

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