Cacio e Pepe Cheese Puffs

1. Preheat Oven and Prepare Milk Mixture

Preheat your oven to 425 degrees and position racks for even baking. In a medium saucepan over medium heat, combine the whole milk, unsalted butter, 1 teaspoon of kosher salt, and 1 teaspoon of freshly ground black pepper. Heat until the milk is scalded with small bubbles around the edges.

2. Add Flour and Cook Dough

Add the all-purpose flour to the milk mixture and beat vigorously with a wooden spoon. Cook for 2 minutes, stirring constantly, until the dough forms a smooth ball and pulls away from the sides of the pan.

3. Add Eggs and Cheese to Dough

Transfer the dough to a food processor. Add the four extra-large eggs, ground Pecorino, and Parmesan cheese. Pulse until well combined and smooth.

4. Pipe Dough onto Baking Sheets

Spoon the dough into a pastry bag with a 5/8-inch round tip. Pipe small mounds onto parchment-lined sheet pans, each about 1¼ inches wide and ¾ inch high.

5. Apply Egg Wash and Season

Make an egg wash by whisking together an extra-large egg with 1 teaspoon of water or milk. Gently press down any peaks on the dough mounds with a damp finger, then brush each with egg wash. Sprinkle with extra Pecorino, a pinch of salt, and black pepper.

6. Bake and Serve

Bake the puffs in the preheated oven for 15 to 20 minutes, rotating the pans halfway through, until golden brown and risen. Let them cool slightly before serving.