Gougères With Pancetta and Sage Recipe (2024)

If baking from frozen, where should I add the longer baking time -- before or after reducing the oven temp to 350?

Bake as the recipe states. Let them cool to room temperature. Put them in a zip-lock bag or plastic container and freeze them. When you want to use them, put them frozen in a 350 degree oven for 10 to 20 minutes. Slightly cool and serve. Or serve at room temperature.

Made these for a party and somebody said they were the best things they'd ever eaten. A few tips: the cayenne is pretty much undetectable. I added a good dose of fresh black pepper. As soon as they come out of the oven, poke a hole in the bottom to let the steam out so that they don't deflate (I use my thinnest pastry bag tip), and let them cool on a rack. Finally, you can bake and let cool, put into Ziploc bags and freeze, then bake at 350 for 10 minutes and serve. So easy!

I learned to make these years ago. In France, you bought them frozen and heated them at about 350F for about 10 minutes and they were terrific. Freeze this recipe, and warm them up.

Make sure to only use large eggs rather than extra large eggs.

I just took these out of the oven and they are absolutely DELICIOUS! I did double the cayenne pepper, and that gave them a tang, but I think the recipe would be fine as is. There are a lot of work, but the resulting gougeres are the best I’ve even eaten. Thank you Melissa!

Very similar to Julia Moskin's Cheddar Cheese Puffs--another variant on the gougère. Make a lot--they tend to disappear quickly.

As will the guests if you are actually making these when they arrive.

It says in story prior to recipe: Gougères are best baked just before serving, but if you like you can make the batter ahead, form it into balls, and freeze them, unbaked. Bake while still frozen, adding 5 to 10 minutes onto the baking time.

We made these for NYEve18 and they were a huge hit. I did as suggested and froze them ahead of time. I found that for our oven the cook times should be less than suggested by 5 minutes in order to create the firmness outside and keep the warm chewy inside.

Wow! Show stopper. I followed the recipe exactly as is. Yield was about 30 pieces - not quite 5 1/2 dozen. Everyone loved them! Great the next day too

Would gluten-free flour be possible with these?

This is a love and hate relationship - whenever I’m preparing this, the word “mühsam” (annoying) comes into my head. Using the mixer would have all the sticky dough up to the neck of the mixers, but mixing it with a spoon won’t mix it well enough. Most of the times I get into a really bad mood annoying my family. But they love it so much I have to make them. Probably best to do it when noone’s around.

Estimated time is ridiculous. They take 30 minutes to bake and there’s no way to prep and cook and cool everything in the remaining 30. Love ya, Melissa but let’s be realistic.

I had great hopes for this recipe, but it did not work as well for me as another on from the site (Julia Moskin). They did not puff up very much, possibly because the addition of pancetta weighed them down during baking. I also didn't like the taste of the pancetta, though this is a personal preference. I will go with Julia's recipe again.

I made these with cup4cup gluten free flour and they were a success! So delicious and addictive. They baked faster than stated.

These never disappoint! I froze the balls prior to baking and then just added 10 mins on to the baking time. Everyone loved them and they went quickly!

Has anybody played around with oven temperature or time? I found mine to be too dry. Perhaps I made them too small?

Followed the recipe almost exactly and it was delicious. The one change was doubling the cayenne (recommended) and that I accidentally make them a bit large, resulting in 40 of them, and 5 more minutes in the oven. I’ve never made anything like this and succeeded on the first try. These were a big hit, so thanks, NY Times!

Delicious! I used bacon and made as directed. Everyone loved them.

Made the dough 2 times exactly as stated and complete failures. Both times very runny - I made the dough very stiff before eggs. Then all downhill. What did I do wrong?

Just pulled these out of the oven. These turned out so good! I had no idea crisped sage would be so tasty. I expect them to disappear quickly.

I've had gougeres that are deep fried like donuts and rolled in powdered sugar. But I can't get the cooking down right. The outsides fry to quickly and the insides are still goey. Any suggestions vis-a-vis temperature of oil and volume of batter dropped? Thank you.

Whoa, so decadent and yet light and airy. The cheese and pancetta overwhelmed the sage flavor, will add more sage next time. Taste them a little earlier, to gauge how soft and chewy you like them in the inside. nom nom nom

Skip cayenne