Gougères
Pipe and freeze raw, weeks ahead. Bake from frozen on the night — about fourteen minutes, not the whole choux.
This is the base recipe: one batch, 10 portions. Nothing has been scaled, because there is no committed plan for this dish. Build and commit a plan that includes it and this card multiplies itself to the batch count the plan computes.
- Gruyère7.1 oz
- Plain flour8.8 oz
- Eggs4 ea
Multiplying the ingredients is the easy half. These are the parts of the recipe that the batch count does not move.
- Cooking time
- 14 minutes in the oven, whatever fraction of the tray is filled. A half-full tray browns faster, so look at it sooner rather than trusting the clock.
Can be finished two days ahead.
- Make-ahead
- Reheatable
- Your hands
- ■■2 of 3
- Oven
- ■1 of 3
- Fridge
- –0 of 3
- Attention
- ■1 of 3
- Read the whole method before you shop. This is a planning recipe for gougères, not a certified kitchen test.
- Amounts below are one batch: 10 portions. Build a plan and this card scales itself to it.
- The part that keeps can be done up to 2 days ahead. About 14 minutes of finishing stays on the day.
- Oven occupancy is 14 minutes per tray. Do not start this tray if the day-of oven window is already full.
- The dough or the base can wait. Bake on the night. Do not hold it past the fixture hold time.
- Holds about 30 minutes once finished. After that, quality drops — do not invent extra time.
- Confirm every ingredient and every allergen yourself. Dietary tags are planning filters, not safety guarantees.
The part that keeps can be done up to 2 days ahead. About 14 minutes of finishing stays on the day.
Base recipe: one batch, 10 portions. Nothing has been scaled, because no plan was open. Cooking time does not move with the batch: 14 minutes in the oven either way.
Not every line here was multiplied by the same number. Why doubling a recipe is not multiplication
Oven · Stovetop · Landing space
contains gluten · contains dairy · contains egg