Description
Ina Garten’s cacio e pepe cheese puffs elevate classic Italian flavors into delightful appetizer perfection. Crisp pastry shells packed with pecorino romano and black pepper create an irresistible starter that whisks guests straight to Roman culinary magic.
Ingredients
Scale
Dairy and Cheese:
- 240 ml (1 cup) whole milk
- 115 g (1 stick / 4 ounces) unsalted butter
- 50 g (½ cup) freshly grated aged Italian Pecorino cheese
- 50 g (½ cup) freshly grated Italian Parmesan cheese
- 1 extra-large egg, beaten with 1 teaspoon water or milk, for egg wash
Dry Ingredients:
- 125 g (1 cup) all-purpose flour
Seasonings:
- Kosher salt
- Freshly ground black pepper
Base Ingredients:
- 4 extra-large eggs
Instructions
- Prepare the oven environment by heating to 425°F (220°C) and positioning two racks evenly to ensure consistent heat distribution.
- Create the foundational dough by combining milk, butter, salt, and pepper in a medium saucepan, heating until milk reaches a scalding point. Swiftly incorporate flour, stirring vigorously until a cohesive mixture forms. Continue cooking on low heat for 2 minutes, constantly stirring to develop a smooth texture.
- Transfer the hot dough mixture to a food processor, immediately introducing eggs and grated Pecorino and Parmesan cheeses. Pulse until ingredients integrate seamlessly, creating a uniform, glossy mixture.
- Fill a large pastry bag with the cheese-infused dough, using a 1.5 cm round tip to pipe uniform mounds approximately 3 cm wide and 2 cm high onto parchment-lined baking sheets. Maintain 2.5 cm spacing between each puff.
- Gently flatten the piped mounds using a moistened finger or two spoons, creating a refined shape. Delicately brush the surface with egg wash and sprinkle additional Pecorino cheese, salt, and pepper for enhanced flavor and visual appeal.
- Bake the puffs for 15-20 minutes, rotating baking sheets midway to guarantee even golden-brown coloration. Remove from oven when achieving a rich, crisp exterior and serve immediately while warm.
Notes
- Rotate pans midway through baking to guarantee uniform golden-brown color across all cheese puffs.
- Pipe dough onto baking sheets using consistent pressure to create perfectly shaped, symmetrical mounds that enhance visual appeal.
- Blend cooked dough ingredients in a food processor for seamless incorporation of eggs and cheeses, preventing potential lumpy textures.
- Integrate flour into milk mixture gradually and thoroughly, eliminating potential clumps and creating a silky smooth base.
- Heat milk carefully until tiny bubbles form around edges, transforming liquid into a critical foundation for authentic pastry texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 puff
- Calories: 82
- Sugar: 0.3 g
- Sodium: 118 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Carbohydrates: 5 g
- Fiber: 0.2 g
- Protein: 3 g
- Cholesterol: 41 mg