Peppery Pecorino Pastry Puffs

1. Preheat Oven

Preheat your oven to 425 degrees, positioning two racks in the middle section for even heat distribution.

2. Scald Milk Mixture

In a medium saucepan, combine the whole milk, unsalted butter, kosher salt, and freshly ground black pepper. Heat the mixture until the milk is scalded, which means you'll see bubbles forming around the perimeter.

3. Add Flour and Stir

Once the milk is scalded, add in the all-purpose flour all at once and reduce the heat to low. Stir the mixture vigorously with a wooden spoon for about 2 minutes.

4. Blend Dough with Eggs and Cheese

Transfer the dough to a food processor fitted with the steel blade. Add the extra-large eggs one at a time, blending thoroughly after each addition. Then, add the freshly grated Pecorino and Parmesan cheeses, blending until everything is well incorporated.

5. Pipe Dough

Fit a large pastry bag with a plain 5/8-inch round tip and fill it with the dough. Pipe the dough onto parchment-lined baking sheets in mounds about 1¼ inches wide and ¾ inch high.

6. Apply Egg Wash

Brush each mound lightly with the egg wash made from the beaten egg and water or milk. Sprinkle a bit of extra Pecorino cheese, a touch of salt, and a pinch of black pepper over the tops.

7. Bake Pastry Puffs

Bake the pastry puffs in your preheated oven for 15 to 20 minutes, rotating the pans halfway through to ensure they brown evenly. You'll know they are done when they are puffed up and golden brown.