Home Cooking 2

Making gougeres (cheese puffs) ahead of time

Wisco | Feb 18, 2005 12:48 PM

I'd like to make some gougeres a week ahead of time, freezing but not baking them until the day of the party.

Is this the right way to do it? And if I pipe them out now, can I put them directly from the freezer into the oven, or must they be thawed?

This is only the second time I've made them, so any general pate a choux tips are also appreciated. Thanks.

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