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. ---------------------------------------------------------------------------
Nutrition
Ingredients
