If you're looking to impress your guests with a culinary delight that combines the rich flavors of Italy with the irresistible charm of cheese puffs, look no further! These Cacio e Pepe Cheese Puffs are not just a treat for the taste buds, but a showstopper for any gathering. Imagine biting into a warm, airy puff filled with the nutty goodness of Pecorino Romano and a hint of freshly cracked black pepper—it's a flavor explosion that will leave everyone asking for seconds! With just 35 minutes of your time, you can whip up 24 of these delectable bites that are perfect for parties, brunches, or just a cozy night in. Ready to dive into this cheesy adventure? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 24 cheese puffs
Ingredients
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup grated Pecorino Romano cheese
- Freshly cracked black pepper
Instructions
- Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a medium saucepan, combine water and unsalted butter. Heat over medium-high heat, bringing the mixture to a rolling boil. Ensure the butter is completely melted and incorporated with the water.
- Remove the pan from heat and immediately add the all-purpose flour all at once. Vigorously stir with a wooden spoon until the mixture forms a smooth, cohesive dough that pulls away from the sides of the pan. This should take about 1-2 minutes.
- Return the pan to low heat and continue stirring the dough for an additional 1-2 minutes to dry out the mixture. This helps create a lighter, airier texture for the cheese puffs.
- Transfer the warm dough to a stand mixer fitted with a paddle attachment. Beat on medium speed for 1-2 minutes to cool the mixture slightly.
- Add eggs one at a time, mixing thoroughly after each addition. Ensure each egg is fully incorporated before adding the next. The mixture should become smooth and glossy.
- Fold in the grated Pecorino Romano cheese and freshly cracked black pepper. Mix until evenly distributed throughout the dough.
- Transfer the mixture to a piping bag fitted with a large round tip. Pipe
- 5-inch rounds onto the prepared baking sheets, leaving about 1 inch of space between each puff.
- Use a damp finger to smooth out any pointed tips on the piped dough to ensure even baking.
- Bake in the preheated oven for 18-20 minutes, or until the puffs are golden brown and puffed up. Rotate the baking sheets halfway through cooking to ensure even browning.
- Remove from the oven and let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. These cheese puffs are best enjoyed the same day they are made, ideally within 4-6 hours of baking.
Tips
- Use Fresh Ingredients: For the best flavor, opt for freshly grated Pecorino Romano cheese rather than pre-packaged cheese. It melts better and enhances the taste of your puffs.
- Don’t Rush the Dough: When mixing the flour with the butter and water, ensure you stir until the dough pulls away from the sides of the pan. This step is crucial for achieving the right texture.
- Pipe with Precision: Use a piping bag to create uniform puffs. If you don’t have one, a resealable plastic bag with the corner snipped off can work just as well!
- Rotate for Even Baking: Remember to rotate your baking sheets halfway through the baking time to ensure all your puffs are perfectly golden and puffed.
- Serve Fresh: These cheese puffs are best enjoyed warm and fresh out of the oven. If you need to make them ahead of time, consider reheating them in the oven for a few minutes to restore their fluffiness.
- Experiment with Flavors: While the classic Cacio e Pepe flavor is delicious, feel free to add your twist with herbs or spices. A pinch of garlic powder or a sprinkle of Italian seasoning can elevate the taste even further!
Nutrition Facts
Calories: 95kcal
Carbohydrates: 4g
Protein: 3g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 45mg
