Popovers With Strawberry Butter

• FOR THE STRAWBERRY BUTTER:
• 1 stick Unsalted Butter, At Room Temperature
• 2 Tablespoons Powdered Sugar
• 1 pinch Kosher Salt
• 1/4 cups Diced Fresh Strawberries
• FOR THE POPOVERS:
• 1 cup All-purpose Flour
• 1/2 teaspoons Kosher Salt
• 1 cup Whole Milk At Room Temperature
• 3 whole Eggs At Room Temperature
• 2 Tablespoons Unsalted Butter, melted

1. 1. To make the butter, beat 1 stick of butter, powdered sugar, and a pinch of salt in the bowl of an electric mixer on medium speed for about 2 minutes or until smooth and creamy. Add the strawberries and beat for another minute, until combined. Transfer the butter to a small bowl and chill in the refrigerator for at least 1 hour, until firm.
2. 2. To make the popovers, preheat the oven to 425u0b0F and place a rack in the lowest part of the oven. Lightly grease a 10-cup popover pan (each cup is 2-inches in diameter.)
3. 3. Beat the flour, 1/2 teaspoon of salt, milk, eggs, and melted butter in a medium bowl with a hand mixer, mixing until smooth. Divide the batter between the 10 popover cups. Bake for about 15 minutes, until golden brown. Then reduce the oven temperature to 350u0b0F and bake for another 10 to 15 minutes, until cooked through but still doughy in the center. Serve warm with the strawberry butter.
4. Recipe from Mastering the Art of French Cooking by Julia Child.

strawberry butter, butter, powdered sugar, kosher salt, ubc, allpurpose, kosher salt, milk at, eggs at, unsalted butter

Taken from tastykitchen.com/recipes/breads/popovers-with-strawberry-butter/ (may not work)