| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 35 to 40 puffs |
Ingredients
- 1 cup whole milk
- 1/4 pound (1 stick) unsalted butter
- Kosher salt and freshly ground black pepper
- 1 cup all-purpose flour
- 4 extra-large eggs
- 1/2 cup freshly grated aged Italian Pecorino cheese, plus extra for sprinkling
- 1/2 cup freshly grated Italian Parmesan cheese
- 1 extra-large egg beaten with 1 teaspoon water or milk, for egg wash
Instructions
- Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.
- In a saucepan, heat the milk, butter, 1 teaspoon salt, and 1 teaspoon pepper over medium heat, just until scalded. Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Lower the heat and cook, stirring constantly, for 2 minutes. Dump the mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, Pecorino, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.
- Spoon the mixture into a pastry bag fitted with a large, plain 5/8-inch round pastry tip. Pipe the dough in mounds 1 1/4 inches wide and 3/4 inch high (1 inch apart) onto the prepared baking sheets. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use two spoons to scoop the mixture and shape the puffs with damp fingers.) Brush the top of each puff lightly with the egg wash, and sprinkle with Pecorino, salt, and pepper. Bake for 15 to 20 minutes, until golden brown outside but still soft inside. Serve hot.
Nutrition Facts
| Serving Size | 1 of 37.5 servings |
| Calories | 63 |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 3 g |
| Cholesterol | 38 mg |
| Sodium | 62 mg |
Reviews
Help! Mine don’t get round? My dough looked a bit thinner than the video- maybe I overmixed? Can I add baking powder?
Any advice on how much salt and pepper?
Easy, pretty and delicious! I will serve these on an assorted appetizer tray! I like the idea of freezing them…I like to have appetizers on hand.
Everyone loves these, I cheat and use the mini muffin pan and they turn out fantastic.
What can I use if I don’t have a food processor? Thank you
These were easy and turned out better than I expected! I used gluten free flour (Bob’s Red Mill 1:1) and thus only had to stir on the stove for 1 minute instead of 2. Everything else was the same. I’m excited to freeze these on a Monday and have them for Thanksgiving this week! Thanks so much for a fun recipe.
Do you think these would come out OK if I used a small cookie scoop?
These appetizers have a very good cheesy-peppery flavor as the title suggests. I made these on a Friday to go with a big Italian dinner on Sunday. It’s a good thing I did because I made a giant mess with the too-small pastry bag and spent a lot of time cleaning up (the end result was worth it, though). We ate them Friday night as part of a cheese board, and I froze half for another cheese board at Christmas.
Easy, delicious and freeze well. Definitely a make again!!
These are terrific. They freeze well and are great to have on hand when you want a lovely, light accompaniment to cocktails. They reheat quickly straight from the freezer.