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Gougeres - Reheating?

Can gougeres be saved and reheated without losing too much?

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  1. 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

      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

        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. 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

        make them fresh is there's any possible way.

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

        1. re: sunshine842

          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

            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

                  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

            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

            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

              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. 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

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

                1. re: jules127

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

                  1. re: THewat

                    Hurray for cheesy, puffy deliciousness!

              1. re: splatgirl

                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

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

                  1. re: splatgirl

                    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

                      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.