+
Restaurants & Bars

Making those cheezy poof Gougeres at 11 Mad Park

jackwhite | Aug 13, 200310:24 AM     8

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.

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

Anthony Bourdain's Chef's Knife, Records & Other Belongings to Be Auctioned
Food Trends

Anthony Bourdain's Chef's Knife, Records & Other Belongings to Be Auctioned

by David Watsky | Nearly 200 items personally accrued by the late Anthony Bourdain will go to auction next month including...

The Trader Joe's Lunchbox Staple This Cookbook Author & Mom Keeps on Hand
Food Trends

The Trader Joe's Lunchbox Staple This Cookbook Author & Mom Keeps on Hand

by David Watsky | School lunches for young ones can start to feel like mission impossible after a while. On the one...

Get Cozy with These 15 Creamy Mushroom Recipes (No Can Opener Required)
Recipe Round-Ups

Get Cozy with These 15 Creamy Mushroom Recipes (No Can Opener Required)

by Chowhound Editors | Cream and mushrooms are a magical combo, and these creamy mushroom recipes celebrate it in all its...

A Guide to Sage, Our Favorite Fall Herb
Guides

A Guide to Sage, Our Favorite Fall Herb

by Jen Wheeler | Here's everything you need to know about sage, our favorite fall herb. When it comes to the savory...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.