Cacio e Pepe Gougères

1. Prepare Dough

In a small saucepan over medium heat, combine the whole milk, unsalted butter, sea salt, nutmeg, and black pepper. Allow this mixture to come to a gentle boil, melting the butter and infusing the milk with the warm spices.

2. Add Flour

Once boiling, reduce the heat to low and add all-purpose flour. Stir vigorously for about 2 minutes until the dough forms and pulls away from the sides of the pan, leaving a thin film at the bottom.

3. Incorporate Eggs

Transfer the dough to a mixing bowl and let it cool for about 5 minutes. Gradually incorporate the lightly beaten eggs into the dough, stirring thoroughly until smooth and glossy.

4. Add Cheese

Fold in most of the finely grated pecorino cheese into the dough, reserving some for topping, and blend evenly.

5. Pipe and Bake

Spoon the dough into a piping bag and pipe 1.5-inch shapes onto the prepared sheet pan. Brush the tops with a mixture of beaten egg and water, then sprinkle the remaining pecorino cheese over. Bake in the preheated oven for 20 to 25 minutes, rotating halfway through.