Ina Garten’s Cacio e Pepe Cheese Puffs is made with whole milk, unsalted butter, all-purpose flour, extra-large eggs, freshly grated aged Italian Pecorino cheese, and freshly grated Italian Parmesan cheese. This delicious Cacio e Pepe Cheese Puffs recipe creates a tasty appetizer that takes about 30 minutes to prepare and can serve up to 20 people.
This Cacio e Pepe Cheese Puffs Recipe Is From Modern Comfort Food Cookbook by Ina Garten
Ingredients Needed:
- 240 ml (1 cup) whole milk
- 115 g (1 stick) unsalted butter
- Kosher salt and freshly ground black pepper, to taste
- 125 g (1 cup) all-purpose flour
- 4 extra-large eggs
- 50 g (½ cup) freshly grated aged Italian Pecorino cheese, plus extra for sprinkling
- 50 g (½ cup) freshly grated Italian Parmesan cheese
- 1 extra-large egg, beaten with 1 teaspoon water or milk, for egg wash
How To Make Cacio E Pepe Cheese Puffs?
- Preheat the Oven: Preheat your oven to 425°F (220°C). Arrange two racks evenly spaced in the oven.
- Prepare the Dough: In a medium saucepan (about 11.5 cm diameter × 15 cm high), heat the milk, butter, 1 teaspoon salt, and 1 teaspoon pepper over medium heat until the milk is scalded. Add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a dough. Lower the heat and cook, stirring constantly, for 2 minutes. Transfer the mixture to a food processor fitted with the steel blade. Immediately add the eggs, 50 g Pecorino, and Parmesan, and pulse until the eggs and cheeses are fully incorporated.
- Pipe and Shape the Puffs: Spoon the dough into a large pastry bag fitted with a plain 1.5 cm round pastry tip. Pipe mounds (about 3 cm wide and 2 cm high) onto two baking sheets lined with parchment paper, spacing them 2.5 cm apart. Lightly press down the tops of each puff with a wet finger or use two spoons to shape them. Brush the tops with the egg wash and sprinkle with additional Pecorino, salt, and pepper.
- Bake: Bake for 15-20 minutes, rotating the pans halfway through, until the puffs are golden brown. Serve hot.
Recipe Tips:
- Scald the Milk Properly: Heat the milk until it just starts to steam and small bubbles appear around the edges. This step helps the dough form correctly.
- Mix the Flour Thoroughly: Stir the flour into the milk mixture well until it forms a smooth dough. This prevents lumps and ensures the right texture.
- Use a Food Processor: Transfer the cooked dough to a food processor to mix in the eggs and cheeses smoothly without overmixing.
- Pipe Evenly: Pipe the dough onto the baking sheets in uniform mounds. This helps them bake evenly and look neat.
- Rotate Pans During Baking: Rotate the baking sheets halfway through baking to ensure all puffs get a golden-brown color and bake evenly.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover Cacio e Pepe Cheese Puffs cool to room temperature. Then, store them in an airtight container in the refrigerator for up to 3 days.
- Freeze: If you want to freeze the puffs, first cool them completely. Place them in a single layer on a baking sheet and freeze for about 2 hours.
- Reheat: Preheat your oven to 350°F (175°C). Place the cheese puffs on a baking sheet and warm them for 5-7 minutes until heated through and crispy.
Nutrition Facts
Serving Size: 1 puff
- Calories: 82
- Total Fat: 6 g
- Saturated Fat: 3.5 g
- Cholesterol: 41 mg
- Sodium: 118 mg
- Potassium: 64 mg
- Total Carbohydrate: 5 g
- Dietary Fiber: 0.2 g
- Sugars: 0.3 g
- Protein: 3 g
Try More Ina Garten Recipe:
- Ina Garten Easy Oysters Rockefeller
- Ina Garten Fresh Crab Nachos
- Ina Garten Warm Spinach & Artichoke Dip
- Ina Garten Fig & Cheese Toasts
Ina Garten Cacio E Pepe Cheese Puffs
Description
Ina Garten’s Cacio e Pepe Cheese Puffs is made with whole milk, unsalted butter, all-purpose flour, extra-large eggs, freshly grated aged Italian Pecorino cheese, and freshly grated Italian Parmesan cheese. This delicious Cacio e Pepe Cheese Puffs recipe creates a tasty appetizer that takes about 35 minutes to prepare and can serve up to 20 people.
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C). Arrange two racks evenly spaced in the oven.
- Prepare the Dough: In a medium saucepan (about 11.5 cm diameter × 15 cm high), heat the milk, butter, 1 teaspoon salt, and 1 teaspoon pepper over medium heat until the milk is scalded. Add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a dough. Lower the heat and cook, stirring constantly, for 2 minutes. Transfer the mixture to a food processor fitted with the steel blade. Immediately add the eggs, 50 g Pecorino, and Parmesan, and pulse until the eggs and cheeses are fully incorporated.
- Pipe and Shape the Puffs: Spoon the dough into a large pastry bag fitted with a plain 1.5 cm round pastry tip. Pipe mounds (about 3 cm wide and 2 cm high) onto two baking sheets lined with parchment paper, spacing them 2.5 cm apart. Lightly press down the tops of each puff with a wet finger or use two spoons to shape them. Brush the tops with the egg wash and sprinkle with additional Pecorino, salt, and pepper.
- Bake: Bake for 15-20 minutes, rotating the pans halfway through, until the puffs are golden brown. Serve hot.
Notes
- Scald the Milk Properly: Heat the milk until it just starts to steam and small bubbles appear around the edges. This step helps the dough form correctly.
- Mix the Flour Thoroughly: Stir the flour into the milk mixture well until it forms a smooth dough. This prevents lumps and ensures the right texture.
- Use a Food Processor: Transfer the cooked dough to a food processor to mix in the eggs and cheeses smoothly without overmixing.
- Pipe Evenly: Pipe the dough onto the baking sheets in uniform mounds. This helps them bake evenly and look neat.
- Rotate Pans During Baking: Rotate the baking sheets halfway through baking to ensure all puffs get a golden-brown color and bake evenly.
Ina Garten Cacio E Pepe Cheese Puffs