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Gougere batter/dough? Can I prepare it (not cook them) in advance/?

dockhl Jan 11, 2009 01:33 PM

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!

  1. c
    christy319 Dec 21, 2012 05:54 PM

    Has anyone made the dough a day or two in advance?

    1. j
      jaykayen Jan 12, 2009 05:55 PM

      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.

      3 Replies
      1. re: jaykayen
        dockhl Jan 12, 2009 06:31 PM

        I don't think you even really need to refrigerate it for that whole time, or at all. I am sure it would be fine out...............

        1. re: dockhl
          j
          jaykayen Jan 12, 2009 06:35 PM

          I forget that in other parts of the country, it's cold.

          I would just refrigerate because I have a small kitchen. Certainly, I agree that there's really no chance of food poisoning from leaving it out.

          1. re: jaykayen
            dockhl Jan 12, 2009 06:59 PM

            Well, I'm CA where it was 70' today..............so chilly it wasn't !

      2. 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 !

        5 Replies
        1. re: dockhl
          MMRuth Jan 12, 2009 06:10 PM

          Congratulations. Why the pink salt?

          1. re: MMRuth
            dockhl Jan 12, 2009 06:30 PM

            It looked purdy and gave a little crunch. And I like salt :)

          2. 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:

            http://mamaliciouseats.wordpress.com/...

            1. re: lynnlato
              dockhl Jan 12, 2009 07:00 PM

              I was just looking to make them a few hours in advance but that's a good idea............

              1. re: lynnlato
                lollya Jan 12, 2009 07:39 PM

                wow! so cool!

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