Baking help needed

13 years ago

I am baking challenged with a poor memory! I need to make gougeres (cheese puffs) for a cocktail party on Friday. I thought I remembered the recipe said the dough could be made 3 days ahead of time and baked later. So I put the water, butter, salt, cayenne and nutmeg on the stove and started melting last night...then re-read the recipe. Dough can be made ONE day ahead. The butter was already melted, but had not boiled when I removed it from the heat. I put it all in the fridge to finish it tonight.

Since I had not added the flour, eggs, cheese and walnuts, do you think I can start with the previously melted butter mixture or do I need to scrap it and start over?

[Really, I.don't.bake.]

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Comments (7)

oldbat2be
13 years ago
Definitely! Good luck, I love gougeres.
debrak2008
13 years ago
You might want to post on the cooking forum. Lots of helpful people there.
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ControlfreakECS
13 years ago
Actually, gougeres can be made, frozen and reheat beautifully the day of. I made a huge recipe of them for a party this past Christmas season. I didn't do it far enough ahead to freeze (although I ended up freezing leftovers) and after they fully cooled I put them in freezer bags and reheated at 350* until warm through. People loved them. The leftovers that I froze were reheated for snacks over the next month. LOL... the kids and DH thought they were just as good as when first made.
User
13 years ago
You can just keep going with the original butter mix as long as you refrigerated it.

Nothing in it will spoil
Holly- Kay
13 years ago
Oh my, you have gone and made me hungry!
User
Original Author
13 years ago
Thanks all! I didn't think it was ruined since flour wasn't added and REALLY didn't want to scrap 2 sticks of butter. Now I see recipes that say bake and reheat as you did controlfreakecs!

holly-kay, I'm using roquefort and walnuts. They're scrumptious!
User
Original Author
13 years ago
Disaster averted! The test batch last night was good straight from the oven. Will bake the rest this afternoon, cool, keep at room temp then reheat 5 minutes at serving time. Bottoms up - well it's almost cocktail hour...!