Erin French's Pecorino Puffs

Life, at least for me, has been ALL ABOUT THE CHEESE lately! I have been craving cheese every.single.day!

And bread. Sometimes I just want cheese and bread.

So, when I saw these Pecorino Puffs in Erin French's Big Heart Little Stove cookbook I had to make them!

So quick. So easy. You simply bring the butter, milk, salt, pepper, and nutmeg o a boil, then add the flour and stir for about 30 seconds. Transfer mixture to a food processor, or just a mixing bowl, and stir in the eggs one at a time. Add the cheese and you're all set!

Easy peasy. I used a cookie scoop to measure them out and scooped the batter onto the parchment paper. The recipe was perfect and they baked up warm and cheesy in 12 minutes!

We loved them. They are light, airy, cheesy, fluffy and such a good snack with pepperoni and/or salami. I will be making them again! 

Pecorino Puffs

Adapted from Big Heart Little Stove

by Erin French

Makes 24

1 cup whole milk

8 tablespoons (1 stick) butter

1 teaspoon salt

freshly ground black pepper

a few grates of fresh nutmeg

1 cup all-purpose flour

4 large eggs

1/2 cup grated Pecorino cheese

Note: I cannot usually be bothered to bring out big kitchen appliances like blenders and food processors, so I skipped that part of the recipe. I simply put my batter into a bowl and stirred the eggs in one at a time, followed by the cheese and it was perfectly fine!

Preheat the oven to 400F. Line two baking sheets with parchment paper and set aside.

In a medium saucepan, combine the milk, butter, salt, a few grinds of pepper, and the nutmeg and bring to a slow boil over medium heat. Give the pan a stir and continue stirring as you add the flour. Stir vigorously for about 20 seconds, until the dough comes together. Increase the heat to high and stir just long enough to cook off the raw flour, about another 10 seconds. Remove the pan from the heat.

Transfer the dough to the bowl of a food processor. With the processor running, add the eggs one at a time, waiting until each egg is ewll incorporated before adding the next. Add the cheese and pulse until combined.

Transfer the batter to a piping bag fitted with a plain round tip. Pipe dollops of the batter about 1 inch tall and 1 inch wide onto the prepared baking sheets, spacing them about 2 inches apart.

Bake until puffed and golden about 12 minutes. Serve immediately. 

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