Cacio e Pepe Cheese Puffs

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

Recipe

1. Heat oven to 425°F with racks evenly spaced.
2. Heat 1 cup milk with butter, ¾ tsp salt, and 3 tsp black pepper over medium heat until bubbles form at the perimeter and milk is scalded (do not boil).
3. Add flour all at once and beat vigorously with a wooden spoon until the mixture comes together. Cook over low heat, stirring constantly, for 2 minutes. Transfer to a food processor.
4. Immediately add 4 eggs, Parmesan, and Pecorino. Pulse until completely incorporated.
5. Transfer dough to a piping bag fitted with a ⅝-inch tip. Pipe 1¼-inch wide, ¾-inch high mounds 1 inch apart on parchment-lined sheet pans. Press down any swirls with a wet finger.
6. Whisk remaining egg with 1 tsp milk. Brush tops of puffs with egg wash, sprinkle with remaining Pecorino, salt, and pepper.
7. Bake 15–20 minutes until browned, rotating pans halfway. Serve hot. Makes 40–50 puffs.