35 minutes
Delicious and savory cheese puffs with a hint of pepper, perfect for any gathering or as a snack.
cups
Unsalted Butter, stick
0 lb
teaspoons
teaspoons
cups
each
Aged Italian Pecorino Cheese, freshly ground
cups
Italian Parmesan Cheese, freshly ground
cups
Extra-Large Egg, beaten with 1 teaspoon water or milk
each
1. Preheat Oven
Preheat your oven to 425°F, ensuring you have two racks evenly spaced.
2. Heat Milk Mixture
In a medium saucepan, combine the whole milk, unsalted butter, kosher salt, and freshly ground black pepper. Heat this mixture over medium heat until the milk is scalded.
3. Add Flour
Once the milk mixture is scalded, add the all-purpose flour all at once. Lower the heat and cook the mixture, stirring constantly with a wooden spoon for about 2 minutes.
4. Transfer to Food Processor
Transfer the dough to a food processor fitted with a steel blade. Add the extra-large eggs one at a time, pulsing until each is incorporated before adding the next. Then, add the freshly ground Pecorino and Parmesan cheeses, and pulse until the mixture is smooth.
5. Pipe Dough
Spoon the dough into a large pastry bag fitted with a 5/8-inch round tip. Pipe the dough onto two sheet pans lined with parchment paper, creating mounds that are about 1¼ inches wide and ¾ inch high.
6. Brush with Egg Wash
Brush the tops of the puffs with the egg wash made from one beaten egg mixed with a teaspoon of water or milk. Sprinkle extra Pecorino cheese over the tops along with a touch of salt and pepper.
7. Bake
Place the sheet pans in the preheated oven and bake for 15 to 20 minutes, rotating the pans midway through to ensure even browning. The puffs should be golden brown when done.
8. Freezing and Reheating
For those planning to make these in advance, bake and cool the puffs completely before freezing them on a sheet pan. When ready to serve, reheat at 375°F for about 10 minutes until warmed through.
Start with the basic choux pastry, fold in grated Gruyère cheese, a pinch of nutmeg, and maybe some chopped fresh thyme. These cheese puffs make an excellent appetizer.
While Pecorino has a distinct taste, you can use other hard, aged cheeses for a different flavor profile. Try Parmigiano-Reggiano for a nuttier note, aged Manchego for a sweeter touch, or a mature Cheddar for a sharper taste.
Add caramelized onions to the batter along with Gruyère cheese, creating a sweet and savory combination reminiscent of French onion soup.
Omit the cheese and pepper from the dough. Once baked and cooled, fill them with vanilla pastry cream or whipped cream, and top with a chocolate or caramel glaze.
Add finely chopped cooked bacon or prosciutto into the dough to introduce a savory, meaty element that pairs wonderfully with the pecorino.
Opt for high-quality, freshly grated Pecorino Romano for the most robust flavor.
Measure your ingredients accurately using a kitchen scale for ingredients like flour.
Preheat your oven and ensure it's at the correct temperature before baking for even puffing.
The dough should be thick, smooth, and glossy, not too runny or too dry, to hold shape and puff properly.
Opening the oven door can cause puffs to collapse, so wait until they're fully puffed and golden brown.
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