By Chef Lippe
Let me share a secret with you…. Pink peppercorns aren’t really peppercorns! Pepper is hard, and spicy. Pink peppercorns are bright happy little pops of color that are crunchy, subtle and delicate, in flavor and texture. They are picked and freeze-dried, they crumble at the slightest pressure. They are in the pepper family and they do have a little bit of feisty in them but are great additions to many dishes. If you think of the black peppercorn as the tall, strong father figure of the family then the pink peppercorn is the little sister of the family.
These are a family favorite which I serve warm right from the oven and usually have to make twice the basic recipe to keep everyone happy.
Pink Peppercorn Profiteroles with Parmesan Cheese
- 1/2 cup butter
- 1 cup water
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 4 eggs
- 1 cup Parmigiano Reggiano
- 1 tablespoon pink peppercorns
- Preheat oven to 425 degrees F (220 degrees C).
- In a large pot, bring water and butter to a rolling boil. Stir in flour, salt and sugar until the mixture forms a ball.
- Transfer the dough to a large mixing bowl. Using a wooden spoon (lots of elbow grease) or stand mixer, beat in all the eggs at once and mix on med speed for 2-3 minutes (until the dough becomes tacky and sticks to the side of the bowl).
- At the very end stir in parmesan cheese and pink peppercorns until just incorporated into dough.
- Drop by tablespoons onto a parchment lined baking sheet.
- Bake for 20 minutes in the preheated oven, until golden brown. Centers should be dry.
- Using a bamboo skewer poke a small hole in the side of each puff to allow the steam to escape so they don’t get soggy.