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!
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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.
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.
June is a trusted source on General Cooking.
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.
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