Gougères made with gruyere in the fluffy dough and stuffed with freshly caught dungeness crab, red peppers and a few other easy ingredients. These delectable treats are a sure crowd pleaser. So easy to make ahead, the pastry is prebaked and the filling is prefrozen, making for easy stuffing of this yummy gougères.
Our housewarming was a busy one. We had about 80 people at the event, and I was thrilled to do all the cooking for it. Prepping and premaking items a couple weeks in advance, catering this party was all about doing as much as possible in advance, but not having anyone notice at the table.
For these gougères, I baked them in advance, and froze them once they were cooled. It was so simple to cut them open, pop in the frozen filling and reheat them for the table, on demand as the plate ran out. So easy!
Savory Gruyere Gougères
Some then suggest to turn off the heat and allow the pastry to stand in the closed oven for 15 minutes so the insides can thoroughly dry out. I have never done this since I wouldn't want to have them too dry as they are going to be reheated at a later date. To freeze them, just set them into the freezer on the same tray you baked them on, once they have completely cooled. Then, once rock hard, you can toss them into a zip lock bag or a food saver cryopacked bag and bring them out when company comes knocking! So easy to reheat, just pop the frozen puffs into a 325F oven for 10 mins max, either filled or empty.
Dungeness Crab Filling
*Ensure that your freshly shelled crab has had some of it's moisture pressed out. If you skip this step, the finished gougères will be wet and mushy, not at all a texture you are looking for.
HI, I'M KATE
A Captain's daughter, who became a Captain's wife. I remain always, a mermaid out of water looking to get straight back to the sea, whenever possible.