Ina Garten Cacio E Pepe Cheese Puffs

Ina Garten cacio e pepe cheese puffs are an easy party appetizer she built after eating at Lilia in Brooklyn. Missy Robbins served oversized Pecorino and pepper puffs there, and Ina went home to make her own batch recipe from just 8 ingredients.

Scald the milk before adding flour, because that burst of heat is what forms the choux dough. Serve these puffs hot and fresh from the oven, since the crispy Pecorino crust starts to go soft once they cool down.

Source: Modern Comfort Food (2020)

Ina Garten Cacio E Pepe Cheese Puffs

0.0 from 0 votes

Course: AppetizerCuisine: American, ItalianDifficulty: Easy

Servings

35

servings

Prep time

25

minutes

Cooking time

20

minutes

Calories

65

kcal

Crispy on the outside with a soft, cheesy center, these choux pastry puffs get their flavor from aged Pecorino and Parmesan beaten right into the dough.

Ingredients

• 1 cup whole milk
  

• 1/4 pound (1 stick) unsalted butter
  

• Kosher salt and freshly ground black pepper
  

• 1 cup all-purpose flour
  

• 4 extra-large eggs
  

• 1/2 cup freshly ground aged Italian Pecorino cheese, plus extra for sprinkling
  

• 1/2 cup freshly ground Italian Parmesan cheese
  

• 1 extra-large egg beaten with 1 teaspoon water or milk, for egg wash

Directions

• Preheat the oven: Preheat the oven to 425 degrees. Arrange two racks evenly spaced in the oven.
• Make the choux dough: In a medium saucepan, heat the milk, butter, 1 teaspoon salt, and 1 teaspoon pepper over medium heat, just until the milk is scalded. Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Lower the heat and cook, stirring constantly, for 2 minutes.
• Add eggs and cheese: Dump the mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, 1/2 cup of Pecorino, and the Parmesan and pulse until the eggs and cheeses are completely incorporated.
• Pipe the puffs: Working in batches, spoon the mixture into a large pastry bag fitted with a plain 5/8-inch round pastry tip. Pipe the dough in mounds 1 1/4 inches wide and 3/4 inch high (1 inch apart) on two sheet pans lined with parchment paper. They should look like huge Hershey's Kisses. With a wet finger, lightly press down the swirl on top of each puff. You can also use two spoons to scoop the mixture and shape the puffs.
• Bake and serve: Brush the top of each puff lightly with the egg wash and sprinkle with Pecorino, salt, and pepper. Bake for 15 to 20 minutes, until browned. Rotate the pans halfway through so they brown evenly. Serve hot.

Tools for this recipe

• Cuisinart 14-cup food processor, Nordic Ware half sheet pan, Riccle piping bags and tips set, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use pre-grated cheese instead of grinding my own?

Grinding Pecorino and Parmesan in a food processor gives you a finer, more even texture that melts into the dough better than store-bought grated. Pre-grated cheese often has anti-caking agents that affect how it blends. For the best results, buy wedges and pulse them in the food processor right before you start.

How do I store leftover cheese puffs?

These are best eaten hot and fresh from the oven, since the crisp outside softens as they sit. If you have leftovers, keep them in an airtight container at room temperature for up to a day. Reheat in a 350-degree oven for 5 to 8 minutes to bring back some crunch.

Can I make the dough ahead of time?

You can pipe the puffs onto the sheet pans, cover them tightly with plastic wrap, and refrigerate for up to 24 hours before baking. Add a minute or two to the baking time since they go in cold. You can also freeze the piped puffs on the sheet pan, then transfer them to a bag once solid.

What if I don't have a pastry bag or piping tip?

The recipe works fine with two spoons. Scoop a rounded tablespoon of dough with one spoon, then use the other to push it onto the parchment paper. The shape won't be as uniform, but they taste the same.

What does it mean to scald the milk?

Scalding means heating the milk to just below boiling, when small bubbles form around the edge of the pan. Do not let it reach a full boil, because that changes the proteins and can throw off the dough. Once you see those edge bubbles, the milk is ready for the flour.