Ina Garten's Cacio e Pepe Cheese Puffs | Barefoot Contessa | Food Network
Ina whips up her own puff pastry dough to use on her classic Cacio e Pepe recipe!
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Cacio e Pepe Cheese Puffs
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 30 min
Active: 30 min
Yield: 35 to 40 puffs
Ingredients
1 cup whole milk
1/4 pound (1 stick) unsalted butter
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
4 extra-large eggs
1/2 cup freshly grated aged Italian Pecorino cheese, plus extra for sprinkling
1/2 cup freshly grated Italian Parmesan cheese
1 extra-large egg beaten with 1 teaspoon water or milk, for egg wash
Directions
Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.
In a saucepan, heat the milk, butter, 1 teaspoon salt, and 1 teaspoon pepper over medium heat, just until scalded. Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Lower the heat and cook, stirring constantly, for 2 minutes. Dump the mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, Pecorino, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.
Spoon the mixture into a pastry bag fitted with a large, plain 5/8-inch round pastry tip. Pipe the dough in mounds 1 1/4 inches wide and 3/4 inch high (1 inch apart) onto the prepared baking sheets. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use two spoons to scoop the mixture and shape the puffs with damp fingers.) Brush the top of each puff lightly with the egg wash, and sprinkle with Pecorino, salt, and pepper. Bake for 15 to 20 minutes, until golden brown outside but still soft inside. Serve hot.
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Ina Garten's Cacio e Pepe Cheese Puffs | Barefoot Contessa | Food Network
How to make French ham and cheese rolls (one of France most famous snack)
The ham cheese roll or roule au fromage has to be one of France's most well know snack. This recipe is cheesy, indulgent, addictive and delicious all at the same time. written recipe here:
Fresh butter puff pastry rolls filled with a homemade cheesy bechamel filled with cube of farmhouse ham.
rolls are pre cooked, garnished with sauce , stuffed with grated cheese on either side, then warmed up in the oven just enough before serving. when all of the cheese starts melting it is ready to serve.
Ingredients for 6 ham cheese rolls:
1 roll of premade pure butter puff pastry.
1 egg for the egg wash
50 grams of butter
50 grams flour
500 ml of full cream ( whole milk)
half an onion
4 cloves
1 small bay leaves
a pinch of cayenne pepper
150 gram of swiss gruyere cheese ( 50 grams or more for the bechamel and 100 grams to fill the side of rolls)
mushroom trimming ( optional)
100 grams of farmhouse ham cut in brunoise (a thick slice of ham cut in small cubes of 0.5 cm square)
seasoning: salt and pepper
cooking temperature: 180 celsius (356 F) for 15 to 20 minutes to bake the pastry rolls
to warm up the rolls: bake 10 minutes at the same temperature just before serving
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Essential cookware you need for this recipe:
Pastry roll core(cannoli tube:
Silicon mat:
piping bag and tips:
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Ingredients for 6 Rolls
1 roll of premade pure butter puff pastry.
1 egg for the egg wash
50 grams of butter
50 grams flour
500 ml of full cream ( whole milk)
half an onion
4 cloves
1 or 2 small bay leaves
a pinch of cayenne pepper
150 gram of swiss gruyere cheese ( 50 grams or more for the bechamel and 100 grams to fill the side of rolls)
mushroom trimming ( optional)
100 grams of farmhouse ham cut in brunoise (a thick slice of ham cut in small cubes of 0.5 cm square)
season with a bit of salt and pepper
cooking temperature: 180 celsius (356 F) for 15 to 20 minutes to bake the pastry.
to warm up the rolls: bake 10 minutes at the same temperature just before serving
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Betty's Parmesan Ham Puffs
Betty demonstrates how to make Parmesan Ham Puffs. These are made from refrigerator biscuits, deviled ham, butter, and Parmesan cheese. After a quick assembly, they are baked in the oven and then served hot.
Parmesan Ham Puffs
10 to 12 refrigerator biscuits
½ cup butter, melted
(3) 4.25-ounce cans deviled ham
Parmesan cheese
Cut each refrigerator biscuit into four equal pieces. Arrange on an ungreased jellyroll pan approximately ¼ inch apart. Combine butter and deviled ham in a small bowl. Spread evenly over biscuit pieces. Sprinkle with Parmesan cheese. Bake at 375 degrees (F) for 10 to 12 minutes, or until biscuit dough is done and topping is brown and crusty. Remove from oven, place on a nice serving plate, and serve immediately. YUM! --Betty :)
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Easy!! Trini Cheese Puffs / Savory Puff - Episode 1077
Air Fryer -
Bake at 350 deg F. for 30 – 40 mins
For the dough –
1 cup flour
1 cup water
½ cup unsalted butter or 8 tbsp.
1/4 tsp salt or 1 tbsp sugar for a sweet puff
4 large eggs at room temp or 5 small
For the filling-
1 ½ cups cheese – cheddar or pepper jack
1 tbsp. grated butter
1/2 tsp lime pepper sauce- found under condiments
2 tbsp mayo
1 tsp Dijon mustard
eggwash - beat 1 egg with 2 tsp water
#CHEESEPUFFS #SAVORYPUFF #CHOUX
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Gougeres - French Cheese Puffs (Appetiser!)
Gougeres are French Cheese puffs that are the cheesy, savoury version of profiteroles. They're served with pre dinner cocktails, finger food at parties, and with meals to dunk into soups and stews. Everyone goes nuts over them!
Simple to make, they reheat 100% perfectly - but the best part is smugly telling your friends they're French, darling (I hear this in a posh British accent).
Ham Cheese and Spinach Puffs Recipe - Easy Oil free Microwave recipe
One taste is all it takes to delight your taste buds with these appetizing Ham Cheese and Spinach puffs. And they are an easy feat when made in the IFB range of microwave ovens!