Smoked Duck & Roquefort Gougères with Espelette Pepper Glaze

Instructions

1. 1

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

2. 2

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

   ~5 min
3. 3

   Remove from heat and immediately add the flour. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.

   ~2 min
4. 4

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

   ~2 min
5. 5

   Transfer the dough to a mixing bowl. Let it cool for 5 minutes, stirring occasionally.

   ~5 min
6. 6

   Add eggs one at a time, beating well after each addition until the dough is smooth, shiny, and forms a 'V' shape when lifted with the spoon. You might not need all of the last egg.

   ~10 min
7. 7

   Finely dice the smoked duck breast and crumble the Roquefort cheese. Gently fold them into the dough, along with black pepper.

   ~3 min
8. 8

   Transfer the dough to a piping bag fitted with a star tip. Pipe mounds of dough about 1.5 inches in diameter onto the prepared baking sheet, leaving space between them.

   ~8 min
9. 9

   Bake for 15 minutes at 400°F (200°C), then reduce oven temperature to 350°F (175°C) and bake for another 20-25 minutes, or until golden brown and puffed.

   ~40 min
10. 10

    While the gougères bake, prepare the glaze: in a small saucepan, combine honey, Espelette pepper, and 1 tablespoon of water. Heat gently until combined and slightly syrupy.

    ~5 min
11. 11

    Once the gougères are baked, carefully remove them from the oven. Using a kitchen torch, lightly caramelize the tops for a minute, then brush with the Espelette pepper glaze.

    ~2 min
12. 12

    Allow to cool slightly on a wire rack before serving.