Spicy Gougères with Espelette Pepper

Instructions

1. 1

   Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper.

2. 2

   In a saucepan, combine water, butter, salt, and black pepper. Bring to a rolling boil over medium heat.

   ~5 min
3. 3

   Remove the saucepan from the heat and immediately stir in the flour all at once with a wooden spoon until a smooth dough forms.

   ~1 min
4. 4

   Return the saucepan to low heat and cook, stirring constantly, for 1-2 minutes to dry out the dough.

   ~2 min
5. 5

   Transfer the dough to a mixing bowl and let it cool for about 5 minutes.

   ~5 min
6. 6

   Add the eggs one at a time, beating well after each addition until fully incorporated and the dough is smooth and glossy. It might seem like it's separating at first, but keep beating.

   ~5 min
7. 7

   Stir in the grated Gruyère cheese and Espelette pepper until evenly distributed.

   ~1 min
8. 8

   Spoon small mounds of dough (about 1 tablespoon each) onto the prepared baking tray, spacing them about 2 inches apart.

   ~3 min
9. 9

   Bake for 15 minutes at 200°C (400°F), then reduce the oven temperature to 180°C (350°F) and bake for another 10-15 minutes, or until puffed up and golden brown.

   ~25 min
10. 10

    Serve warm.