Cacio e Pepe Cheese Puffs
Ina Garten's irresistible cheese puffs loaded with Parmesan and Pecorino in a classic choux base — crispy outside, custardy inside, best served piping hot.
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Cooking tools:
- Piping bag
- Food processor
- Oven
- Stove
- Saucepan
- Wooden spoon
- Baking sheet
- Parchment paper
- Pastry brush
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Grater
- Chef's knife
- Cutting board
Ingredients
- 1 cup (240ml) whole milk, plus 1 tsp for egg wash
- ½ cup (115g) unsalted butter (1 stick), diced
- Kosher salt
- 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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