Y’know I love it! (And them!)
(Btw I noticed when I do this that the copied image is HUGE! So I have to remember to delete them as I’m constantly fighting a space shortage on my phone)
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Me, too! Wow, that summer squash galette covered with sesame seeds. At first glance I wondered if it was buckwheat but no, puff pastry with sesame. Why did I never think of that! And that cheddar and scallion scone!! Good think I don’t live down the street…
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It’s all good stuff. 
Not savory, but they make a great dark and spicy gingerbread loaf in the colder months,
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The copied image is sometimes huge and sometimes slightly smaller which mystifies me. There doesn’t seem anyway to control the sizing…or I don’t know how!
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When we were in Burgundy we were served huge gougeres. David Lebovitz has written about them.
Also, i always have frozen unbaked gougeres in my freezer. They go into the oven frozen and take about 5 minutes more to bake.
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I tried a number of variations this time:
- Fresh from the oven (
) - Baked, and held at room temp several hours (not good)
- Baked, frozen, and reheated at 350 degrees for about 8 minutes (almost as good as fresh baked)
- Frozen, unbaked (didn’t get the same rise, but texture didn’t suffer at all)
I find it so handy that these can be made in advance, and then pulled off at the last minute after freezing.
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Also my preference when making extra, vs freezing unbaked
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These are the ones I make – first ate them at Bar Boulud
Probably similar
At what point do you egg wash them? Do you partially bake them, glaze them, then continue the baking?
I wish I had room in my freezer to freeze them.
Another Chowhound recommended this recipe.
I’ve brought them to some bday parties.
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There is no egg wash involved in making gougeres. I just make the pate choux, pipe it on a sheet lined baking pan, freeze them and once frozen put them in a ziplock bag. Im pleased with this method.
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I made the "Best Recipe of 2023" chocolate chip cookiess from King Arthur Flour and cannot recommend them. You have to chill the dough at last 24 hours (which I do anyway) to be able to work with it, the cookies spread a ton and need to be reshaped, and the final result is overly sweet and chewy with no nice balance or mix of textures. I agree with all the other critics, this recipe is a dud. They’re not even “soft” as advertised - more like sticky, no cakiness.
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I’m not a peanut butter dessert person – only exceptions being peanut butter blossom cookies and Reese’s.
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Thank you for the warning.
I much prefer this one for a bread flour cookie: https://www.foodnetwork.com/recipes/alton-brown/the-chewy-recipe-1909046
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How aggravating!
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They can also be Egg washed before freezing and then bagged. I often sprinkled them with grated Cheese and Cayenne as well.
I would send them out this way to be baked fresh on Catering Jobs.
Baking straight from frozen works great, as already said above.
AKitchen has been my ref for bread baking. She makes doing so, so easy.
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First time making cookies in the oven and it’s a success! Stove is a bit bigger and could fit 2 trays in on top, while lasagne was baking below
While these chips have been discontinued ( sob) https://www.hersheyland.com/recipes/sea-salt-caramel-chip-chocolate-cookies.html I got the Trader Joe’s chips when I was in NYC last fall ( thanks @Saregama ) and I used them.
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