Gougere batter/dough? Can I prepare it (not cook them) in advance/?
I know this topic had been talked to death but I have never seen if I can just prepare the dough and hold it for a few hours (4 maybe) until cooking. I am never pleased with the texture of reheated gougeres..................
Thanks!
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Sunday Suppers recipe calls for letting the dough rest for 2 hrs in fridge. I'm not really happy with holding batter in the fridge, because I think it makes the center more raw, while you're burning the outside. If you need to hold it for 4, I guess 3 hrs in fridge, and 1 out, to bring it back to room temp.
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dockhl
Jan 12, 2009 05:51 PM
To answer my own question, you most certainly can ! I made them up , put on my egg glaze, sprinkled with some pink salt and put them in the fridge for a few hours (don't know if you really even need to refrigerate.) Right from the fridge into the oven, cooked 30 minutes, decided to leave them in a little longer. They were great !
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re: dockhl
lynnlato
Jan 12, 2009 06:33 PM
You can freeze them too! It's a lovely thing to have them all whipped up and ready to bake and just waiting for you in the freezer. I regularly make an Italian version of the gougeres - mine are made w/ ricotta cheese but are essentially the same thing. I even submitted the recipe to Cook's Illustrated for a cookbook they were putting together for lost family recipes and it was chosen to be the first appetizer entry. :) I can post the recipe if you like or you can find it here on my blog at:
