*The dough begins like a classic pâte à choux—cooked briefly on the stove, then enriched with eggs and a duo of aged cheeses that melt into its warm folds.*

Featured in the With Love, Meghan holiday special on Netflix, this recipe became a quiet favorite of mine: I loved its elegance, approachability, and the way it comes together so quickly prior to having a guest over. These truly are “the single most giftable bite of the season.”
These petite cheese puffs are a lesson in how simple ingredients can yield something irresistibly airy. The dough begins like a classic pâte à choux—cooked briefly on the stove, then enriched with eggs and a duo of aged cheeses that melt into its warm folds. They bake into crisp, golden shells with tender interiors and a savory depth from Parmesan and Pecorino.

Tips & Tricks:
• Scalded milk helps the dough form smoothly; add the flour in one swift motion for the best texture.
• Let the dough cool slightly before piping so it holds its shape.
• A damp fingertip smooths the tops and prevents sharp peaks from burning.
• Bake hot and fast for proper lift; resist opening the oven early or the steam will escape.
• For tidier, more uniform puffs, use a plain round piping tip—though a spoon works in a pinch.

Ingredients:

Whole milk: 100 g (1/2 cup)
Unsalted butter: 45 g (3 tbsp)
1/2 tsp salt
1/2 tsp black pepper
1/3 cup All-purpose flour (about 45 g)
2 eggs
1/2 cup grated Parmesan and/or pecorino

Heat the oven to 425°F and line a baking sheet with parchment.
Warm the milk, butter, salt, and pepper in a small pot over medium heat until the edges begin to bubble. Add the flour in one swift motion and stir hard with a wooden spoon until it forms a cohesive dough. Reduce the heat and cook the mixture for another two minutes, stirring constantly.
Transfer the hot dough to a stand mixer fitted with a paddle and beat briefly to release steam. Add the eggs one at a time, pausing to scrape down the bowl, then mix in both cheeses until smooth. Let the dough cool slightly if still very warm—its texture will be soft.
Spoon the mixture into a piping bag (a plain tip gives the neatest shape). Pipe small mounds—about an inch wide—onto the prepared tray, leaving space between each. Lightly flatten the peaks with a damp fingertip.
For the glaze, whisk a little milk into a beaten egg and brush each mound. Finish with cracked pepper and a pinch of Pecorino. Bake for 15–20 minutes, rotating the tray once, until the puffs are deeply golden.
Serve while hot.