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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red bell pepper	1		stemmed seeded cut	-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
garlic clove	2		chopped	-	-	-	-
butter	6	tablespoons	unsalted cut	610.884	0.0511	0.7242	69.1057
salt	3/4	teaspoon		-	-	-	-
pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
purpose flour	1	cup		-	-	-	-
egg	4			286.0	1.44	25.12	19.02
gruyere cheese	1/2	cup	grated grated	272.58	0.2376	19.6746	21.3444
red pepper flake	3	pinches	crushed	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.