We started with our basic pâte à choux recipe. We substituted What If Flour for the all-purpose. We folded in black pepper. After we piped the batter onto sheet pans, we topped each puff with sharp provolone cheese. Perfect little mouthfuls. Light and crisp on the outside with a tender, eggy interior. There’s a little heat from the pepper and a salty bite from the cheese. We eat them out of hand, though if you need something a little fancier, you can stuff them with smoked salmon, deviled ham, truffled egg salad, or guacamole. The possibilities are endless.
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