Cheese puffs are already irresistible, but Meghan Markle gives them a clever Italian twist in With Love, Meghan, Holiday Celebration. These Cacio e Pepe Gougères take the classic French party nibble and fill it with the flavours of Rome, thanks to plenty of Parmesan, pecorino and a good hit of black pepper. They bake up golden, light and airy, making them perfect for passing around with a glass of bubbles or setting out as a starter before a holiday feast. They are simple enough to whip up for casual entertaining, yet feel special enough for any festive occasion.

Ingredients

1 cup whole milk with a splash extra, divided
1/2 cup unsalted butter, cut into cubes
1 teaspoon kosher salt
1 teaspoon black pepper, plus more for baking
1 cup all-purpose flour
5 eggs, divided
1/2 cup grated Parmesan
1/2 cup grated pecorino, plus more for baking 

Method

Preheat the oven to 425 degrees Fahrenheit. Line two half baking sheets with parchment paper, and set aside. In a small saucepan, heat the milk, butter, salt and pepper over medium just until bubbles start to form around the perimeter and the milk is scalded. Add the flour all at once, and then beat the mixture vigorously with a wooden spoon until it comes together. Lower the heat and cook, stirring constantly, for 2 minutes. Dump the mixture into a bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed for 1 minute to release some steam.

Add the eggs, 2 at a time, scraping down in between additions. Add both cheeses and mix until completely incorporated. Let the mixture cool slightly if still hot as it is a bit runny. Working in batches, spoon the dough into a pastry bag or zip bag fitted with 5/8-inch round tip. Note: this can be done without a tip but they are more circular when a tip is used. Pipe the dough onto the parchment-lined sheet trays, in about 1 inch wide, 3/4 of an inch high mounds, spacing about 1 inch apart. Using a wet finger, lightly press down the swirl on top of each puff. Prepare the egg wash: In a small bowl, whisk together the egg and a splash of milk. Brush the top of each puff lightly with egg wash and sprinkle with more cracked pepper and some grated pecorino. You should have enough for 40–50 bite-sized gougères. Bake the cheese puffs until browned, about 15 to 20 minutes, rotating halfway through.

Serve hot and enjoy! Watch With Love, Meghan Holiday celebration here.