Both popovers and cream puffs are pastries with soft, crispy exteriors and hollow centers; however, they're distinctly different items due to their recipe ratios and cooking methods.
Popovers are savory and baked in specialty tins similar to muffin pans; they're usually served unadorned and unfilled. Cream puffs, on the other hand, are baked on a baking sheet and are usually sweet.
Dating back to at least the 1850s, popovers are an American version of the staple British food called Yorkshire pudding, adapted by English settlers.
Neither popovers nor cream puffs use any leaveners; rather, their light, fluffy texture comes from steam and a very hot oven.
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