Pink Peppercorn Gougères

I love pink peppercorns. Technically though, they aren't even peppercorns, they are dried berries. They are so unique in color and especially in flavor. They give depth to any dish. They are not very spicy and have a great subtle mellowness that cuts the pepper very well.

Gougères are a savory preparation of choux pastry, essentially salty profiteroles. They are hard enough to tap on the outside, but hide a puff of air in the center. I love the combination of pink peppercorn and Parmesan: spicy and salty, but decidedly soft-spoken about their flavors.

Pink Peppercorn and Parmesan Gougères

-makes a bread-basketful-

Ingredients

1 stick unsalted butter
1 cup water
1 cup flour
3 eggs
1 cup grated Parmigiano Reggiano
1 tablespoon pink peppercorns

Directions

1. Preheat the oven to 400 degrees.

2. In a covered saucepot, bring the butter and water to a boil with a pinch of salt.

3. When the water boils and the butter is fully melted, take the pan off the heat, and dump in the flour.

4. Return the pan to low heat, and stir vigorously with a wooden spoon for 30 to 45 seconds, or until the mixture comes together, and comes away from the sides of the pan. Turn the dough out into a large bowl.

5. Allow the dough to cool just slightly for a few minutes. Then, adding one egg at a time, stir the eggs into the dough with a wooden spoon.

6. Stir in the cheese and the pink peppercorns, and fully incorporate.

7. Use a medium-small sized ice cream scoop to make balls of the dough. Line them up on a Silpat-lined baking sheet, leaving some room between them to allow them to puff up. Bake for 10 minutes at 400 degrees F.

8. After 10 minutes, lower the heat to 350 degrees F, and bake another 35 to 40 minutes, until hard to the touch. Pull them out of the oven, and let them sit for 10 minutes on the baking sheet. Then, allow them to cool further on a cooling rack. Eat warm or at room temperature.

(Picture by Seriouseats)