Cacio e Pepe Cheese Puffs Recipe (2024)



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Jio P

I 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 SoCal

Can 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!


Hi Andrea, I often make gluten-free puffs in my French home and freeze them after baking and cooling. To bring them back to life, I just place them in a warm oven for about 5 minutes.On the shaping, I use a very round and well oiled coffee scoop (smaller in size than an ice cream scoop), and then remove the batter inserting a small spoon along the edge. My gluten-free batter is stiff enough that I can do that, but I have no idea if the dough in this recipe would handle the same.


I frequently make gougères (which is what these puffs are), & always have some on hand in the freezer. Scoop the drought with a small cookie scoop onto sheet pans & freeze them. Bake from frozen for about 20 mins in a 375F oven until they are golden brown. In Burgundy, these are served with wine and are quite large. I much prefer bite-sized gougères with my red wine. I'm looking forward to trying this version to see how it compares with my usual recipe that is made with Gruyere cheese.


It is a pate a choux dough, and I've never used the food processor to add eggs and cheese. A whisk and elbow grease work fine for adding the eggs, one at a time, until each is fully incorporated, and the cheese. Less equipment to clean up, too.


Delicious! And I made these only using a wooden spoon— I forgot my mother’s kitchen lacked some useful appliances. I also spooned them out, so I probably made them bigger than needed. So, don’t be intimidated by lack of equipment.


I beat them in my mixer but do let the mixture cool a bit before--usually, just 30 seconds to a minute of letting it mix with the paddle attachment is enough. Add eggs 1 at a time...


They freeze well both baked and unbaked


You can add the eggs, one at a time, with a wooden spoon, but first you need to cool the dough down a little, stirring it vigorously, otherwise the eggs will cook! You might also want to beat the eggs before incorporating them.


hi. i make gluten free cheese puffs similar to these - brazilian cheese bread. i use a small cookie scoop and prepared mini muffin pans. You can free these and heat in oven for 4 minutes. Everyone loves them. (tapioca flour, butter, milk, eggs, parmesan0


These are essentially gougères with a critical difference. In the classic French recipe, the flour is added to the melted butter & cooked for at least 2 minutes to cook the flour, then the milk is added slowly. I made this using Ina's method. Next time I will use the classic method as these were on the heavy side; use a much lower oven temp as they browned before cooking properly, use a Kitchen AId as the dough was too heavy - the FP blade repeatedly lifted up & I won't bother with the egg wash.


Old recipes suggest two teaspoons to form the balls of dough, much as you would for drop cookies. Works fine. You can also make a circle of the balls and bake it as a free-form ring. This is a classic gougeres and quite forgiving. It's good warm or room temperature with a salad for a light meal, once the typical way to serve gougeres in Burgundy.


Home cooks with a small recipe like this do not have to waste time and dishes use a piping bag. Just use a spoon or small scoop. They will puff up fine and you won't notice they are not perfectly symmetrical . They might even look homemade which is more appetizing.


One can pipe batter from a heavy-duty freezer bag by cutting off a lower corner. Start with a small cut and fine tune its output, and don't overpush the dough to avoid tearing the cut. Best wishes,


I’ve made these with both the cuisinart/ piping bag and also using electric beater and spooning them out. They come out beautifully both ways. I let them cool completely before freezing them in a ziplock. When I serve, I put them straight from freezer into 375 oven for ten minutes and they are a huge hit! (I’ve also experimented with different cheeses - really versatile!)


The batter came out very watery for me, after reading other comments I believe it's because 4 eggs is too many. They taste good, but didn't really puff up at all. More like... Cheese cookies?


SO easy & delicious!

Lisa C.

I was nervous about trying this new (new to me) recipe, but I read all of the helpful comments and took them to heart and I had a huge SUCCESS!I am thoroughly enjoying all the recipes that I now have access to.


In response to users who find this recipe a bit too wet, my experience is that 4 eggs is too much to get the pate a choux to a consistency that it puffs up nicely. I looked back a the Julia Child recipe in Mastering the Art of French Cooking and it uses only three eggs for 1 cup of flour along with 6 tablespoons of butter and 1 cup of water rather than milk. Add the eggs and cheese in the food processor.

SJ in Texas

Two teaspoons worked better than putting in bag. Way faster and less messing.


To mix these by hand I used Julia Moskin,s recipe for Cheddar Cheese puffs as an additional guide. I followed the Cacio e Pepe recipe through the middle of step 3, then let the mixture cool for 5 minutes before adding the eggs one by one, stirring vigorously each time: I then mixed in the cheeses. I used two teaspoons to drop the dough onto the baking sheets, before applying the egg wash and extra cheese, and then baking. The finished puffs were as beautiful as they were delicious!


Terrific little puffs for an appetizer! We loved these gougeres and so did our guests. You don't need a food processor, however. You can easily mix everything by hand. You also don't need to pipe them; you can use a spoon to portion them out on the parchment. They're easy to then shape into domed rounds with your fingers (the dough is not sticky). I make these a day or two ahead, let them cool, freeze them in a ziploc bag, and reheat when the guests arrive so they're toasty warm when served.


Made as directed, except used a hand mixer instead of food processor. Came out perfectly: very light puffs.


Followed as directed. Had fun with a ziplock bag until it blew a hole and squirted onto my chest and then fell to the floor, where the dogs enthusiastically cleaned it up. :) But out of the oven they flattened out immediately and therefore weren't light and fluffy. What could I do to improve results? And additional egg white? Less cheese?


I doubled the size of each puff, adjusting baking time, and use them as little puff sandwich appetizers, with the barest hint of good Dijon and torn pieces of prosciutto set inside


Just pate a choux dough. Don't need a cuisinart.


The teaspoon of pepper in this recipe isn't enough for the "pepe" title. I'll probably triple it next time.


I made these and followed the recipe exactly. They tasted delicious and looked great right out of the oven, but flattened out almost immediately. Where did I go wrong?


Super fast to make and simple. Such a tasty, and fun to eat warm up. Make them a little on the big side and they come out better in my opinion.

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Cacio e Pepe Cheese Puffs Recipe (2024)


How do you avoid stringy cheese in cacio e pepe? ›

Don't overheat the sauce.

If you've ever had the cheese clump up or stick to the pan when making cacio e pepe (very common, but always such a tragedy!), it was likely due to the cheese being overheated. Be absolutely sure that the burner is turned off below the sauté pan with the melted butter.

How do they make cheese puffs puffy? ›

They are manufactured by extruding heated corn dough through a die that forms the particular shape.

What is the difference between cheese puffs and cheese balls? ›

For one, while Puffs and Balls are equally airy during the first bite, Cheese Balls maintain their delightful crunch throughout the chewing process. The Puffs, on the other hand, immediately melt and stick to anything and everything. They mercilessly cake to every nook and cranny your mouth has to offer.

Are cheese puffs fried or baked? ›

These delicious snacks are baked to perfection and then seasoned using real cheese.

Why is cacio e pepe so hard to perfectly execute? ›

But it is extremely hard to execute well because you need to control the heat. The cheese will become stringy if you heat up your pan too much (above 70 °C or 158 °F). I tested all the methods, so you do not need to! Cacio e Pepe is rare in restaurants because it is hard to serve warm without the corn starch trick.

What is the secret of cacio e pepe? ›

The Best Cacio e Pepe Recipe tips for success. Salt water. Salting the pasta water infuses the pasta and the water with flavor which translates to more flavorful Cacio e Pepe. Stir pasta frequently while it cooks.

How do you make cheese puffs crispy again? ›

To make stale Cheetos crunchy again, you have two options. You can microwave them for two minutes or bake them in the oven for two minutes.

Do cheese puffs cause inflammation? ›

The orange powder and coating found on snack foods like chips, cheese puffs and cheese curls are full of artificial compounds and chemicals for color and flavor, and any one of these can act as an irritant to the body and trigger inflammation.

Why are my cheese puffs flat? ›

Adding too many eggs.

The secret to gougères' puff is the addition of eggs, but here's the thing — too many eggs and the dough will be too wet to properly puff. Whats more, the number of eggs your dough will need varies depending on the flour you use, how long you cooked the paste, and the weather (seriously!

What are French cheese puffs made of? ›

Oh so French, gougères are savory cheese puffs made from pâte à choux, or cream-puff dough, with a generous amount of cheese folded in. Slightly warm with a crisp shell and a cheesy, pillowy interior, they're the perfect little bite to pop in your mouth between sips of sparkling wine or co*cktails.

Are cheese puffs junk food? ›

It's no surprise that I crave cheese puffs and other unhealthy snacks, particularly toward the end of my workday. Cheese puffs and your other favorite junk food can cause something called food euphoria—they're so pleasurable, your body wants more of them, according to the Cleveland Clinic.

Who made the original cheese puffs? ›

Cheese puffs are the by-product of animal feed. The brightly coloured snacks were created by animal food manufacturer Flakall Corporation in Beloit, Wisconsin in 1935. To make the feed, a grinder was used to flake corn. In order to clean the machinery, staff fed moist corn into the grinder.

Why do cheese puffs taste so good? ›

"There's the initial snap, followed by the layer of salt, the puff of cheese, and the buttery-rich fat that melts on the tongue. With each bite, the brain is rewarded with instant feelings of pleasure. It's difficult to stop; and that's exactly what food manufacturers strive for."

How do you keep cheese from being stringy? ›

To prevent cheeses such as Swiss and Mozzarella from becoming stringy during cooking, add a little wine or lemon juice before melting them.

How do you fix stringy cheese in pasta? ›

Buy block cheese and grate it or cut it into little pieces yourself. Your preshredded cheese are coated with an anti-caking agent that makes your bechamel cause grainy and stringy. Also, make sure you are using a cheese that's soft. Hard cheeses like parmesean just don't melt well, while high moisture cheddar does.

How do you make cheese sauce not stringy? ›

Adding an acidic ingredient such as wine or lemon juice will help prevent the cheese from becoming stringy. This is why most cheese fondue recipes have a base of white wine. Simply sprinkle some lemon juice over the shredded cheese before heating it.

How do you make mac and cheese less stringy? ›

To keep the cheese from getting too stringy, it helps to coat it lightly with some flour or cornstarch. Adding some water to the sauce helps, as well as some lemon juice. Stirring encourages stringiness so keep the stirring to a minimum.


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