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Ina Garten Cacio e Pepe Cheese Puffs

Ina Garten Cacio e Pepe Cheese Puffs - recipe card
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Airy, golden gougères infused with the classic flavors of cacio e Pepe: sharp Pecorino Romano, a whisper of black pepper, and a tender cheesy center. Perfect for cocktail hour or a savory snack.

Ingredients

Scale
  • 1/2 cup whole milk
  • 1/2 cup water
  • 4 tablespoons unsalted butter, cut into pieces
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper, plus more for sprinkling
  • 1 cup all-purpose flour
  • 4 large eggs, at room temperature
  • 1 cup finely grated Pecorino Romano cheese (about 2 ounces), plus 1/4 cup for sprinkling

Instructions

  1. Preheat the oven to 400°F (204°C). Line two baking sheets with parchment paper.
  2. In a medium saucepan, combine the milk, water, butter, salt, and pepper. Bring to a boil over medium-high heat, stirring until the butter melts.
  3. Add the flour all at once and stir vigorously with a wooden spoon. Cook, stirring constantly, until the mixture pulls away from the sides of the pan and forms a smooth ball, about 2 minutes.
  4. Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment. Let cool for 5 minutes, until warm but not hot.
  5. With the mixer on medium speed, add the eggs one at a time, beating well after each addition. The dough will become glossy and thick.
  6. Stir in the 1 cup of grated Pecorino Romano until evenly distributed.
  7. Using a small scoop or two spoons, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
  8. Sprinkle the tops with the remaining 1/4 cup Pecorino Romano and a little extra black pepper.
  9. Bake for 20-25 minutes, until puffed and golden brown. Do not open the oven door during baking to prevent deflating.
  10. Remove from the oven and serve warm. The puffs are best enjoyed the same day.

Notes

Storage: Store cooled puffs in an airtight container at room temperature for up to 2 days. Freezing: Freeze baked puffs on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Reheat frozen puffs on a baking sheet in a 350°F (177°C) oven for 8-10 minutes, until heated through and crisp.

Nutrition

Keywords: cacio e pepe cheese puffs, cheese puffs, gougères, Pecorino Romano, black pepper, Italian appetizer, baking, snack, party food, cheesy bites, Ina Garten inspired

Find it online: https://inagartencooks.com/ina-garten-cacio-e-pepe-cheese-puffs/