Red Pepper, Garlic & Pecorino Gougères
- ACTIVE: 20 MIN
- TOTAL TIME: 40 MIN
- SERVINGS: MAKES ABOUT 5 DOZEN
- 1 large red bell pepper—stemmed, seeded, deribbed and 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 freshly ground pepper
- 1 cup all-purpose flour
- 4 large eggs
- 1/2 cup freshly grated Pecorino Romano cheese
- Pinch of cayenne pepper
- Preheat the oven to 425°. Butter 2 large baking sheets.
- In a food processor, puree the red bell pepper with the water and garlic 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 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 Pecorino Romano and cayenne.
- Drop rounded teaspoons of the dough about 1 inch apart onto the prepared baking sheets. Bake the gouéres 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 gougéres hot, warm or at room temperature.
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Congratulations to Mei Lin, winner of Top Chef Season 12.