Comments on: Gougères (snack food with the difficult name!) http://zoebakes.com/2007/12/17/gougeres-snack-food-with-the-difficult-name/ Eat dessert first Thu, 23 May 2013 20:37:17 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: zoe http://zoebakes.com/2007/12/17/gougeres-snack-food-with-the-difficult-name/#comment-6397 zoe Wed, 09 Dec 2009 06:08:13 +0000 http://zoebakes.com/?p=102#comment-6397 Hi Megan,

I have often made things like this and frozen them, then reheated them when I was ready to serve. I don’t think the batter would travel well?

If you make them the morning of, you would not have to freeze.

Enjoy! Zoë

]]> By: Megan http://zoebakes.com/2007/12/17/gougeres-snack-food-with-the-difficult-name/#comment-6394 Megan Tue, 08 Dec 2009 17:34:36 +0000 http://zoebakes.com/?p=102#comment-6394 Hi Zoe,

I want to make these for an out-of-town holiday party I’m going to and am wondering what’s the best option:

1. Should I make them the morning of and reheat them when I get there?

2. Should I make the “batter” ahead of time and bake them when I get to the party?

3. Any other suggestions?

Thanks!

]]> By: zoe http://zoebakes.com/2007/12/17/gougeres-snack-food-with-the-difficult-name/#comment-3147 zoe Wed, 21 Jan 2009 01:18:24 +0000 http://zoebakes.com/?p=102#comment-3147 Hi Harry,

Do you mean before you bake them? If so, you may get away with cutting up the ham or sausage into very small bits and folding it in with the cheese.

If you mean after they are baked, you can just cut them in half and fill them just like a cream puff.

I hope this helps!

Zoë

]]> By: Harry http://zoebakes.com/2007/12/17/gougeres-snack-food-with-the-difficult-name/#comment-3138 Harry Tue, 20 Jan 2009 10:42:53 +0000 http://zoebakes.com/?p=102#comment-3138 Hi Zoe,
Just wondering if there is a way to pre fill the Gougères. For e.g. Ham or a small cut piece of Sausage etc…

]]> By: zoe http://zoebakes.com/2007/12/17/gougeres-snack-food-with-the-difficult-name/#comment-56 zoe Tue, 01 Jan 2008 15:12:58 +0000 http://zoebakes.com/?p=102#comment-56 Hi Laura,

That would be wonderful! Thanks. Your cheese looks absolutely amazing. Thanks for sending the website.
I hope you enjoy the book when it comes!

Zoë

]]> By: Laura http://zoebakes.com/2007/12/17/gougeres-snack-food-with-the-difficult-name/#comment-55 Laura Tue, 01 Jan 2008 02:29:14 +0000 http://zoebakes.com/?p=102#comment-55 I could ship you some !

The website for the farm I work at is http://www.hendricksfarmsanddairy.com; please check us out :)

We sell most of our cheeses at the farm store, but Whole Foods in the Mid-Atlantic region also carries them, along with other East Coast cheese shops and several restaurants.

Thanks for the suggestion on diluting the milk; I have your book on my Amazon wish list.

]]> By: zoe http://zoebakes.com/2007/12/17/gougeres-snack-food-with-the-difficult-name/#comment-54 zoe Mon, 31 Dec 2007 19:31:48 +0000 http://zoebakes.com/?p=102#comment-54 Hi Laura,

I’d LOVE to try your Gruyere it must be amazing. The reason I call for nonfat milk is that the recipe for the pâte à choux is already heavy in fat from the butter. If you use whole milk in addition to the butter fat the baked Gougères have less structure and are more likely to collapse once they are cooled. One thing you can do is use your whole milk and dilute it 50/50 with water.

Where can we find your cheese?

Thanks, Zoë

]]> By: Laura http://zoebakes.com/2007/12/17/gougeres-snack-food-with-the-difficult-name/#comment-53 Laura Mon, 31 Dec 2007 13:12:25 +0000 http://zoebakes.com/?p=102#comment-53 Hi- Why the nonfat milk? I work at a raw dairy and we are looking for ways to incorporate our milk and cheese (we make an awesome Gruyere) into recipes but our milk is all whole. Would there be a real problem using full fat milk?

]]> By: zoe http://zoebakes.com/2007/12/17/gougeres-snack-food-with-the-difficult-name/#comment-39 zoe Tue, 18 Dec 2007 19:53:38 +0000 http://zoebakes.com/?p=102#comment-39 Hi Jim,

I’m happy to talk bread any time.

After the initial rise there is no need to punch down the dough. In fact, we recommend that you don’t in order to keep all of those large air holes in tact. It is one of the reasons we handle the dough very quickly when shaping the loaves, too much work and all the air is compressed. Having said that if you have punched down the dough it really won’t matter after a couple more hours of resting in the refrigerator. I have often had to scrape the dough off of the lid of my containers and it is just fine. Try a slightly larger container (about 6 qts) so that your dough can really grow without wanting to bust out.

Thanks for the question and let me know how the bread comes out!

Zoë

]]> By: James http://zoebakes.com/2007/12/17/gougeres-snack-food-with-the-difficult-name/#comment-38 James Tue, 18 Dec 2007 19:21:38 +0000 http://zoebakes.com/?p=102#comment-38 Wasn’t sure where to ask a basic bread making question, so I apologize if this is the wrong place. When using your master recipe, after the two hour rising should you punch down the dough in the container before putting it in the refrigerator, or does it matter? Thanks.

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