Recipe by Manami
We served these at a small get-together that we had here at the home. They are very addictive be fore-warned!! They are easy to make and can be made ahead and stored in an air-tight container. Melissa Clark, F&W Magazine, January 2008.
- 1 large red bell pepper, stemmed, seeded, & cut into 1-inch pieces
- 1⁄2 cup water
- 2 garlic cloves, very finely chopped
- 6 tablespoons unsalted butter, cut into pieces
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 1 cup all-purpose flour
- 4 large eggs
- 1⁄2 cup freshly grated gruyere cheese or 1⁄2 cup freshly grated pecorino romano cheese
- 3 pinches crushed red pepper flakes (or more, to taste)
Directions See How It's Made
- Preheat the oven to 425°F
- Butter 2 large baking sheets.
- In a food processor, puree the red bell pepper with the water and garlic & crushed red pepper flakes until the mixture is as smooth as possible, about 2 minutes.
- Strain the pepper puree through a fine sieve set over a measuring cup, pressing hard on the solids with the back of a spoon to extract as much of the pepper juice as possible; you should have 1 cup.
- Stir in a little more water if necessary.
- Transfer the red pepper juice to a medium saucepan.
- Add the butter, salt and pepper & if needed, more red pepper flakes, and cook over moderately high heat until the butter melts.
- Add the flour all at once and beat with a wooden spoon until the dough pulls away from the side of the pan and forms a smooth, shiny ball on the spoon.
- Scrape the dough into a bowl.
- Using an electric mixer at medium speed, beat in the eggs, 1 at a time, beating well between additions.
- Beat in the Gruyere or Pecorino Romano.
- Drop rounded teaspoons of the dough about 1 inch apart onto the prepared baking sheets.
- Bake the gougères on the upper and middle racks of the oven for about 20 minutes, or until puffed and browned; shift the baking sheets from top to bottom and back to front halfway through baking.
- Serve the gougères hot, warm or at room temperature.
- MAKE AHEAD: The gougères can be made up to 1 day ahead and stored in an airtight container. Rewarm in a 350°F oven before serving.
- TIP: To help achieve even baking, consider investing in a pair of Silpats.