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Gougeres - Reheating?

s
sandylc Dec 16, 2012 07:10 PM

Can gougeres be saved and reheated without losing too much?

  1. c
    chez cherie Dec 16, 2012 07:11 PM

    sure--they freeze well, and you can certainly reheat them from room temp. (i'd say two days is the longest i'd keep them.)

    2 Replies
    1. re: chez cherie
      hotoynoodle Dec 16, 2012 07:40 PM

      i disagree about reheating from room temp. they are a high-moisture product and don't hold well.

      they DO freeze beautifully and can be popped frozen into the hot oven.

      1. re: hotoynoodle
        t
        thimes Dec 16, 2012 08:02 PM

        not sure exactly what you are disagreeing about . . .

        they freeze very well and can be popped frozen into the hot oven.

        If you have fresh gougeres, I agree with chez cherie, you can hold them at room temp for a few days and reheat to crisp them up in a hot oven.

        I wouldn't thaw frozen gougeres to room temp and then reheat, maybe that is what hotoynoodle means.

        Always make a double batch and freeze! They are great to have around.

    2. j
      jules127 Dec 18, 2012 12:17 PM

      Which would be preferable, make them the day before, freeze them then reheat or make them several hours beforehand then reheat from room temp?

      9 Replies
      1. re: jules127
        sunshine842 Dec 18, 2012 12:48 PM

        make them fresh is there's any possible way.

        They do reheat, but they tend to sog a little.

        1. re: sunshine842
          j
          jaykayen Dec 18, 2012 08:24 PM

          I have heard to poke a small hole in, perhaps stab a fork, to let the steam out, if one intends to reheat.

          1. re: jaykayen
            sunshine842 Dec 18, 2012 10:43 PM

            if you do that, the steam will all escape, and you'll end up with a weird little pancake-y blob. The steam is what makes them round to begin with.

            1. re: sunshine842
              j
              jaykayen Dec 19, 2012 10:55 AM

              Poke it AFTER baking.

              1. re: jaykayen
                sunshine842 Dec 19, 2012 11:33 AM

                They'll deflate!

                1. re: sunshine842
                  JoanN Dec 19, 2012 11:47 AM

                  No they won't. Not if they're fully cooked.

                  As Julia says in Vol I, "... they will become soggy as they cool because there is always an uncooked center portion that gradually spreads its dampness through to the outside crust. To prevent this sad effect, small puffs are punctured to release steam; large puffs are slit, and often their uncooked center removed. This is actually the only secret to puff making."

          2. re: sunshine842
            ChefJune Dec 26, 2012 12:04 PM

            If you reheat them from room temp, I've found putting them into a paper bag to reheat makes them crisp up better.

          3. re: jules127
            t
            thimes Dec 18, 2012 07:11 PM

            If you have the time to make them that day that would be my choice. But honestly if you bake them the day before, hold then at room temp in a ziploc and then reheat for company you wont notice a huge difference.

            The dough holds well too, so you could make the dough the day before and then just pipe and bake shortly before company arrives.

            1. re: thimes
              j
              jules127 Dec 19, 2012 08:58 AM

              For some reason I thought the dough didn't hold? I could easily make the dough, load it into a piping bag and bake them fresh.

          4. splatgirl Dec 19, 2012 04:21 AM

            IMO there is no substitute for a freshly baked gougere. They lose something even after a few hours.
            I have frozen them on the odd occasion when I have had leftovers. They are edible but not great.

            As what I think hoytoynoodle is recommending, my suggestion is to freeze them UNBAKED and then bake off from frozen. Pipe onto a sheet pan, freeze and then bag so you always have them at the ready.

            8 Replies
            1. re: splatgirl
              THewat Dec 19, 2012 08:37 AM

              Huh. Very cool to freeze unbaked. I had no idea you could.

              1. re: THewat
                j
                jules127 Dec 19, 2012 09:04 AM

                Me neither, but according to Dorie Greenspan they can...

                http://articles.latimes.com/2010/dec/...

                1. re: jules127
                  THewat Dec 20, 2012 06:15 PM

                  Jules, sweet article. Thanks for the link. Splatgirl, you've changed my world. Big grin.

                  1. re: THewat
                    splatgirl Dec 20, 2012 07:25 PM

                    Hurray for cheesy, puffy deliciousness!

              2. re: splatgirl
                JoanN Dec 19, 2012 09:16 AM

                Yes. Exactly. I do it all the time. I pipe them out onto parchment on a baking sheet, put the baking sheet in the freezer until the piped gougeres are hard, then put them in a baggie. When I want to bake them, I pop them frozen into a preheated oven and add an extra few minutes to the baking time. You have fresh gougeres when you want them, even if you just want to bake half a dozen or so in a toaster oven.

                1. re: JoanN
                  splatgirl Dec 19, 2012 02:26 PM

                  Me too. They're a dangerously good thing to have stashed.

                  1. re: splatgirl
                    j
                    jules127 Dec 26, 2012 12:03 PM

                    Success!! So glad I took the advice here, I froze them and baked as needed with no deterioration in quality. Thanks everyone!

                    1. re: jules127
                      s
                      sandylc Dec 26, 2012 12:08 PM

                      Same here! I froze the piped dough balls on a baking sheet, then put then in a freezer bag when they were hard. I just popped them into the oven from the freezer and they puffed very well. I am going to change the seasoning next time, but they were well-received.

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