Red Pepper, Garlic & Pecorino Gourgères

Directions

1Preheat the oven 425° F. Butter 2 large baking sheets.

2In a food processor, purée the red bell pepper with the water and garlic until the mixture is as smooth as possible, about 2 minutes. Strain the pepper purée 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.

3Transfer the red pepper juice to a medium saucepan. Add the butter, salt and pepper and cook over a low heat until the butter melts. Add the flour and beat with a wooden spoon until the dough is smooth and shiny and pulls away from the side of the pan, about 2 minutes. 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 cheese and cayenne.

4Drop rounded teaspoons of the dough about 1” 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 halfway through baking. Serve the gougères hot, warm or at room temp.

Note

1 The gougères can be made up to a 1 day ahead and stored in an airtight container. Rewarm in a 350° F oven before serving.