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.”
1 tray appetizers

Ingredients Nutrition


  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.

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