Cheese puffs "Cacho-e-pepe"

Ingredients:

• 1 cup whole milk
• 110 g unsalted butter
• 1 cup premium flour
• 4 large eggs
• 1/2 cup freshly grated aged Italian pecorino cheese, plus extra for sprinkling
• 0.5 cup freshly grated Italian Parmesan
• 1 large egg, beaten with 1 teaspoon of water or milk

Preparation:

1. Preheat oven to 220°C. Place two baking sheets in the oven, evenly spaced.
2. In a medium saucepan (11 cm in diameter and 15 cm in depth), combine the milk, butter, 1 teaspoon of salt, and 1 teaspoon of black pepper. Bring to a boil over medium heat. Add the flour all at once and stir vigorously with a wooden spoon until the dough is smooth. Heat the milk until it just barely reaches a boil. Turn off the heat when bubbles begin to form around the edges. Do not allow it to boil.
3. Reduce heat and cook, stirring constantly, for 2 minutes. Transfer the dough to the bowl of a food processor. Immediately add the eggs, 1/2 cup of pecorino, and Parmesan cheese and process until the eggs and cheese are completely incorporated.
4. Transfer the dough to a large pastry bag fitted with a 1.5 mm round tip. Pipe mounds of dough 3 cm wide and 2 cm high (spaced 2.5 cm apart) onto two parchment-lined baking sheets. Using a damp finger, lightly press a swirl into the surface of each mound. You can also use two spoons to scoop out the dough. Lightly brush the surface of the dough with beaten egg and sprinkle with pecorino, salt, and black pepper.
   
   
   Hard cheeses such as Pecorino and Parmesan are best pureed in a food processor for easier measuring.
5. Bake for 15–20 minutes, until the puff pastry is golden brown. Rotate the baking sheets to ensure even browning. Serve hot.
   
   

   Freezing Tips

   
   If making ahead, bake the puff pastries and let them cool, then freeze them in a tightly sealed bag. Before serving, place them on a parchment-lined baking sheet and reheat at 190°C for 10 minutes.