Misc. Sources
MAKES ABOUT 5 DOZEN
1 lg. red bell pepper chop into 1-in. pieces
1/2 cup water
2 cloves garlic fine chop
6 tablespoons unsalt butter cut into pieces
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup flour
4 lg. eggs
1/2 cup fresh grate pecorino
Pinch cayenne pepper
ACTIVE: 20 MIN/TOTAL: 40 MIN
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 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 Pecorino Romano and cayenne
Drop rounded teaspoons of the dough about 1 inch apart onto the prepared baking sheets. Bake the gougeres 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 gougeres hot, warm or at room temperature.
MAKE AHEAD The gougeres can be made up to 1 day ahead and stored in an tight container. Rewarm in a 350 deg. oven before serving.
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