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Red Pepper, Garlic and Parmesan Gougeres

December 9, 2008

This was my first time making gougeres, which are like savory cream puffs (minus the filling), and I will definitely make them again.  They were wonderfully soft on the inside and really flavorful- the perfect bite-size appetizer for a party.  Justin said they were grown-up Cheez-its, which was kind of true because of their cheesy flavor and red-orange color.  These can be served warm or at room temperature, so you can make them earlier in the day.  This recipe from Food & Wine makes 5 dozen small gougeres or about 2 1/2 dozen larger ones.


1 large red bell pepper- stemmed, seeded, deribbed and cut into 1″ pieces

1/2 c water

2 garlic cloves, chopped

6 T unsalted butter, cut into pieces

3/4 t salt

1/4 black pepper

1 c all-purpose flour

4 large eggs

1/2 c grated Parmesan or Pecorino Romano cheese

pinch cayenne pepper


Preheat oven to 425 degrees and butter 2 large baking sheets.

In a blender or food processor, puree the red bell pepper pieces with the water and garlic until smooth, about 2 minutes.  Strain the puree through a fine mesh sieve set over a measuring cup.  Press the solids with the back of a spoon to extract as much juice as possible.  You need 1 cup of juice, so if you are short, add enough water to make it 1 cup.

Put juice in a medium saucepan.  Add butter, salt and pepper and cook over medium high heat until butter melts.  Add flour all at once and beat with a wooden spoon until dough pulls away from the sides of the pot and forms a shiny ball (about 3-4 minutes).  Scrape dough into a bowl and beat eggs in, one at a time, with an electric mixer at medium speed.  Beat in the cheese and cayenne until well combined.

Drop rounded teaspoons (for little ones) or tablespoons (for big ones) onto the baking sheets.  Bake for about 20 minutes or until puffed and browned.  Serve hot or at room temperature.

2 Comments leave one →
  1. Amanda permalink
    December 9, 2008 1:47 pm

    These were so delicious! I already signed up to bring them to a work potluck next week, but it will be hard not to eat them all by myself as soon as I pull them out of the oven.

  2. January 16, 2009 7:26 pm

    Nice writing. You are on my RSS reader now so I can read more from you down the road.

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