I love those Gougeres that 11 Madison Park serves as bread or sells as appetizers at the bar, basically a cheese bread dough that comes out like the shell of a cream puff or profiterole. I occassionally make them for parties. But they take 20 minutes or more to cook, which is kind of a pain when trying to keep the hors d'oeuvres flowing. They're heavenly when hot, terrible when cooled.
Is 11 Mad Park simply making them constantly or do they fully or partly bake them in advance then finish them in the oven??? Any clue as to how?? I haven't been able to figure out how to do this? (I have a NY Times recipe on 11 Mad from a few years ago, but it doesn't address this issue.) Thanks.