Serene Vannoy > wrote:

-snip-
>
>You should bake them shortly before you plan to serve them, I think.
>What I would do is make them, spoon them onto your parchment-lined
>cookie sheet, then freeze. They bake really well from frozen. (See the
>notes on the gougeres recipe in this PDF from Dorie Greenspan's Around
>My French Table:
>http://www.frenchfridayswithdorie.co...cipePacket.pdf

Oh my. . . I'll be re-visiting that one next week! Somehow
over the past month or 2 I've bought *way* too many different kinds of
cheese. Cheese on crackers never seems interesting enough. I
see some gougeres in my near future.

Thank you!

Jim