Cacio e Pepe PuffsPRINT SHARE
Mastering the preparation does take a little practice but don’t let it deter you! These puffs freeze extremely well and can be whipped out at a moment’s notice. Forgoing the traditional gruyere cheese for a more hip Romano and freshly cracked black pepper will certainly up your antipasto game.
- 2 cup Water
- 1 cup Butter, Cubed, Room Temperature
- 1 pinch Salt
- 1 pinch Sugar
- 1 cup AP Flour, Sifted
- 3 Large Eggs, Pre Cracked in a Measuring Cup
- 1 cup EMMA Pecorino Romano, Finely Grated
- 3 tbsp Freshly Ground Black Pepper
- q.b. Eggwash
- Preheat a convection oven to 400 degrees F.
- In a medium saucepan, add the water, butter salt, and sugar and bring the contents to a simmer, ensuring the butter is completely melted. Don’t let it simmer longer than 30 seconds, the water will evaporate and throw off the ingredients ratio.
- Take the pot off the heat. Add the flour to the liquid to form a dough and stir vigorously with a wooden spoon, allowing it to dry. Put the pot back on medium heat and keep mixing. The dough is dry enough when it easily comes away from the sides of the pot. Take care not to over mix, the butter shouldn’t separate from the dough.
- Remove from heat and transfer the dough to a clean mixing bowl.
- Using a rubber spatula, mix in one egg, let it disappear into the dough before you add the next one, and so on.
- Incorporate the grated Romano and the black pepper to the dough.
- Transfer the dough into a piping bag (or resealable plastic sandwich bag) and pipe 1 inch balls over two baking sheets lined with parchment paper. Leave 1-2 inches of space between them. Brush the tops of the puffs with eggwash.
- Bake until the puffs have expanded and are golden brown. About 15-20 minutes, keep an eye on them.
- Lower the oven temperature to 200 and allow the puffs to dry out on the inside, about 30 minutes.
- When there’s little to no moisture left inside the puffs, they’re ready to be enjoyed as they are or filled with the savoury filling of your choice: mortadella mousse, whipped goat cheese, foie gras, etc.