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.