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A question about a recipe: Paprika-scented manchego chorizo puffs

Ddb48f80 2549 4d18 a445 dca17be3bdd8  zeppole

I have a question about the recipe "Paprika-scented manchego chorizo puffs" from Half-Buzzed Hostess.
Can I make these up to the point of baking and hold in the fridge until company arrives? If so, how long ahead can I prepare the dough mixture?

asked by muggins over 5 years ago
4 answers 1467 views
84e1393f 0d16 4291 80cf 2c42b5acf188  noz photo
added over 5 years ago

Baked goods made with Choux pastry keep really well in an airtight container at room temperature for a day or two -- you might try baking them to completion before your guests arrive!

I've never refrigerated this kind of dough before using it, but I imagine that it might get too cold to pipe easily.

764b0ca1 0383 4e0e b9c3 f80babdbb55e  206232 10100287610997059 830198 56953894 4269341 n
added over 5 years ago

Thanks for checking out the recipe! Keep the dough in a zip lock bag for up to two days. Bring to room temperature before piping.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

I often make gougeres and have done it a number of different ways. We have formed them on half sheets and covered and stored in refrigerator for service the next day. We have also cooked them off and then reheated with great results. Gougeres also freeze very well and can be cooked freezer to oven. I don't even bother with the pastry bag. Most times I use a level tablespoon and they come right out. Saves the extra step and the cleaning up!

C45460bc 4743 42ea a186 09ac489532e3  food52
added over 4 years ago

They freeze beautifully! Just pipe them onto a cookie sheet, flash freeze them then stick them in a ziploc bag until you need them. Here are more details: http://articles.latimes...

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