Gougères with Manchego and Black Pepper
Why This Recipe Works
Cheesy, crisp, airy, and delicate, gougères are a great choice for entertaining since they can be thrown together quickly before a party or prepared in advance and recrisped. They begin with a traditional choux paste, which we made by cooking water, butter, and flour until a dough formed. Then we used the food processor to beat in two eggs plus an extra egg white. The added white improves crispness and provides more water, which turns to steam and helps the gougères puff even more, and its proteins provide better structure for more airiness. Most gougères lack cheese flavor, but we packed an extra ounce of Manchego into our puffs.