Cacio e Pepe Cheese Puffs | Kitchen Bridget
Ina Garten's irresistible cheese puffs loaded with Parmesan and Pecorino in a classic choux base — crispy outside, custardy inside, best served piping hot.
Ingredients
- 1 cup (240ml) whole milk, plus 1 tsp for egg wash
- ½ cup (115g) unsalted butter (1 stick), diced
- Kosher salt and freshly ground black pepper
- 1 cup (130g) all-purpose flour
- 5 large eggs
- ½ cup (70g) freshly grated Parmesan
- ½ cup (70g) freshly grated aged Pecorino, plus 2 tbsp for sprinkling
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