Cacio e Pepe Cheese Puffs Recipe
Ratings4 out of 53,036 user ratingsYour rating or to rate this recipe.Have you cooked this? or to mark this recipe as cooked.Private NotesLeave a Private Note on this recipe and see it here.Cooking NotesJio P3 years agoI may be wrong, but this dough seems to be a pate a choux - so, if you don't have a food processor, try adding the eggs by hand with a wooden spatula or with an electric hand mixer. If by hand, vigorously mix in the eggs one at a time, waiting until each is fully absorbed into the batter before adding the next. When you scoop up a bit of the dough and let it drop back into the bowl, it should create a "v" shape off the edge of the spatula. Adding cheese after this point should be fine :)Andrea from SoCal3 years agoCan these be made without piping? Perhaps using a standard sized cookie dough scooper? And, what’s the best way to freeze these? Before or after baking? Thanks!JPrather3 years agoIs there any technique that works if one does not have a large food processor?Joël...