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1
Preheat the oven to 425F
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2
Butter 2 large baking sheets.
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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.
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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.
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5
Stir in a little more water if necessary.
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6
Transfer the red pepper juice to a medium saucepan.
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7
Add the butter, salt and pepper & if needed, more red pepper flakes, and cook over moderately high heat until the butter melts.
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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.
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9
Scrape the dough into a bowl.
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10
Using an electric mixer at medium speed, beat in the eggs, 1 at a time, beating well between additions.
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11
Beat in the Gruyere or Pecorino Romano.
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12
Drop rounded teaspoons of the dough about 1 inch apart onto the prepared baking sheets.
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13
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.
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14
Serve the gougeres hot, warm or at room temperature.
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15
MAKE AHEAD: The gougeres can be made up to 1 day ahead and stored in an airtight container.
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16
Rewarm in a 350F oven before serving.
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17
TIP: To help achieve even baking, consider investing in a pair of Silpats.
