Red-Pepper, Garlic & Gruyere Gougeres

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.

• Ready In: 40 mins
• Serves: 72
• Yields: 1 tray appetizers

Ingredients

• 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

1. Preheat the oven to 425°F
2. Butter 2 large baking sheets.
3. 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.
4. 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.
5. Stir in a little more water if necessary.
6. Transfer the red pepper juice to a medium saucepan.
7. Add the butter, salt and pepper & if needed, more red pepper flakes, and cook over moderately high heat until the butter melts.
8. 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.
9. Scrape the dough into a bowl.
10. Using an electric mixer at medium speed, beat in the eggs, 1 at a time, beating well between additions.
11. Beat in the Gruyere or Pecorino Romano.
12. Drop rounded teaspoons of the dough about 1 inch apart onto the prepared baking sheets.
13. 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.
14. Serve the gougères hot, warm or at room temperature.
15. 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.
16. TIP: To help achieve even baking, consider investing in a pair of Silpats.