Spicy Chorizo and Manchego Gougères

Prepare the Choux Pastry

1. 1Preheat your oven to 400°F (200°C). Line baking sheets with parchment paper.
2. 2In a medium saucepan, combine water, butter, and salt. Bring to a rolling boil over medium heat.
3. 3Remove from heat and immediately add all the flour at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
4. 4Return the saucepan to low heat and cook, stirring constantly, for about 1-2 minutes to dry out the dough.
5. 5Transfer the dough to a large bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer or sturdy spoon). Let it cool for 5 minutes.
6. 6Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. The dough should be smooth, thick, and glossy.

Incorporate Filling and Bake

1. 1Gently fold in the crumbled chorizo, shredded Manchego cheese, and cayenne pepper into the choux pastry dough until evenly distributed.
2. 2Spoon mounds of the dough onto the prepared baking sheets, about 1.5 inches in diameter and 1 inch apart.
3. 3Bake for 10 minutes at 400°F (200°C), then reduce the oven temperature to 350°F (175°C) and bake for an additional 10-12 minutes, or until puffed, golden brown, and firm.
4. 4Turn off the oven and pierce the side of each gougère with a small knife to release steam. Leave the oven door slightly ajar and let the gougères dry in the oven for 5-10 minutes to prevent them from collapsing.