Locatelli Cacio e Pepe Cheese Puffs
- 1 cup of all purpose flour
- 1 cup of whole milk plus 1 teaspoon more for an egg wash
- 5 large eggs
- 1 stick of unsalted butter cubed, plus 1/2 stick for serving
- 1 cup of freshly grated Locatelli cheese
- 1 teaspoon or more of freshly cracked black pepper
- 1 teaspoon of Kosher salt
- 3 tablespoons of freshly chopped parsley for garnish
- 3 tablespoons of extra virgin olive oil for serving
- Preheat the oven to 425°F.
- In a medium saucepan over medium heat, heat 1 cup of milk with the butter, the salt and the black pepper until bubbles begin to form on the edges of the milk, careful not to boil.
- Add all the flour and beat with a wooden spoon until fully incorporated. Lower the heat to simmer and constantly stir for about 1-2 minutes. Empty the mixture into a blender or food processor with a steel blade.
- Add 4 eggs and 1 cup of grated Locatelli. Pulse until the mixture is smooth, about 2 minutes.
- Prepare 2 baking sheets with parchment paper. Working in batches, carefully spoon the dough into a large pastry bag fitted with a 5/8” round tip.
- Pipe the dough onto the sheet pans in 1 1/4 inch wide mounds, about an inch high, in rows, about 1 inch apart. They should resemble immense chocolate kisses. Press the peak down lightly with a wet finger.
- Prepare the egg wash by whisking one egg with 1 teaspoon of milk until combined. Lightly brush the top of each mound with the egg wash and sprinkle with additional Locatelli and season with more cracked black pepper.
- Bake the cheese puffs until they are light brown about 15-20 minutes and rotate the pan halfway through baking. Be careful not to burn them.
- In a large bowl, combine 1/2 stick of melted butter, 3 tablespoons of extra virgin olive oil, as well as the chopped parsley. Tong the puffs from the baking sheets into the bowl while still hot. Carefully toss with a spoon until all the puffs are coated with the butter/oil/parsley mixture. Serve hot.