Grant their wishes: 20% off $150+ with code GOGOGIFTS. Go, go, gifts » details
Enter code GOGOGIFTS at checkout. Offer valid through 11:59pm ET 12/11/16. U.S. only. Certain restrictions and exclusions apply.
🔕 🔔
Loading…

My Basket ()

All questions

A question about a recipe: Pub Gougères with Anchovy and Cayenne

8dbfd40a 4719 46c8 978f 0d881444c507  food52 06 19 12 8919

I have a question about the recipe "Pub Gougères with Anchovy and Cayenne" from withinseason. How far ahead can these be made? the night before? 5 hours? a week and freeze them? thanks!

asked by Erica about 3 years ago
3 answers 1123 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 3 years ago

Gougeres freeze very well. Best way is to shape the puffs onto a sheet pan (you can put them very close together) before baking, freeze until hard, and put them in a freezer bag or other airtight container. Bake as for freshly made dough, but a minute or two longer.

You can also freeze after baking and rewarm in the oven. Not bad, but not optimal.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 3 years ago

I second sfmiller's suggestion to freeze before baking. I've done the same with Gougeres a number of times and they always turn out well.

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added about 3 years ago

Here's a third vote for freezing before baking. You want to bake them off as close to service as possible. They're good at room temp, but sensational when warm.