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Gougere Secrets

lattelover Dec 5, 2011 05:09 AM

I would like to make some gougeres for a cocktail party, but have some questions..

Can I make the gougeres and freeze them unbaked without hurting the final result? If so, how long shoukd they be baked?

Can I freeze them baked and then reheat before serving? Should I let them defrost before reheating?

Has anyone tried to stuff gougeres with bechamel? If so, how did you do it?

Thanks in advance for any enlightenment.

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  1. w
    wyogal RE: lattelover Dec 5, 2011 05:30 AM

    Did you read any of this thread?

    1. d
      Doreen RE: lattelover Dec 5, 2011 05:35 AM

      I have made them, baked and then frozen them and they were fine. Just defrost in frig and put in 300 oven to warm.

      3 Replies
      1. re: Doreen
        lattelover RE: Doreen Dec 5, 2011 10:58 AM

        Thanks for the thread. I did a search but nothing came up. Im glad they can be reheated. Its a big time saver.

        I am thinking of making mini eclairs out of this dough and filling them last minute with cheesy bechamel or maybe a bit of alfredo sauce.

        1. re: lattelover
          JoanN RE: lattelover Dec 5, 2011 02:33 PM

          Filling gougeres with a creamy bechamel sounds like gilding the lily to me. If your gougeres have plenty of cheese in the dough, more cheese would be, imho, superfluous. Also, both alfredo and bechamel are usually comparatively thin sauces. I would think gougeres filled with either would be a bit of a mess to eat. If you want to serve a filled gougeres, you might take a look at the recipe for the New Year's Eve Gougeres from the Zuni Cafe cookbook. Great, great, recipe.


        2. re: Doreen
          JoanN RE: Doreen Dec 5, 2011 02:25 PM

          It isn't necessary to thaw them first. I put mine directly from the freezer into a preheated 425 F. oven and bake them for 3 to 4 minutes. Perfecto.

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