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