Makes 32 small Manchego gougères.
- 1 c. water
- 4 Tbsp. butter
- 1/4 tsp. kosher salt
- Cayenne pepper, to taste
- 1 c. flour
- 4 large eggs
- 8 oz. El Cortijo® Manchego cheese, finely grated
- 1/2 tsp. black pepper
- 1 large egg yolk
Preheat oven to 400° F. In a saucepan, combine water, butter, kosher salt and cayenne pepper. Bring the mixture to a boil over medium-high heat, stirring occasionally. Stir in flour with a wooden spoon, stirring quickly until dough pulls away from the sides of the pan and forms a ball.
Remove pan from heat and let it cool at least five minutes. Whisk eggs together and add into dough, stirring vigorously with wooden spoon to incorporate. Add in all but 3 tablespoons of Manchego cheese and black pepper.
Once dough is combined, place it in a pastry bag and pipe 1 to 2 tablespoon rounds on parchment-lined baking sheets 2" apart. Beat egg yolk together with one tablespoon of water. Using a pastry brush, brush lightly over the top of the dough. Sprinkle remaining Manchego cheese over brushed dough.
Bake for 25 minutes, until rounds are golden brown and dry in center. Gougères should sound hollow when tapped. Turn oven off and crack the door. Allow gougères to cool slightly in warm oven.
Serve warm. Gougères can be frozen and reheated in a 300° F oven for two to three minutes just before serving.
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