Chocolate puffs with double Pecorino Toscano PDO cream


Chocolate puffs with double Pecorino Toscano PDO cream



For about 40 small puffs:

  • 1/3 cup (75 g) water,
  • 1/3 cup (75 g) butter,
  • 1 pinch of salt,
  • ¾ cup (70 g) unbleached flour,
  • 1 tablespoon (6 g cocoa powder),
  • 2 medium eggs.

For the filling (12/15 puffs):

  • 1/3 cup (100 ml) fresh cream,
  • grated Pecorino Toscano PDO to taste,
  • 1/3 cup (40 g) diced unaged Tuscan pecorino,
  • milk to taste,
  • cocoa beans ground to a powder with a mortar (cocoa powder)


  • A few hours before (or even the night before) put the pecorino cheese cut into cubes in a saucepan and cover with milk; put aside so that it softens in the milk.
  • First make the puffs. Put the water, butter cut into pieces and a pinch of salt in a saucepan and bring to a boil. Meanwhile sift the flour and cocoa.
  • When the water boils, pour the flour in all at once and stir vigorously with a wooden spoon for a few minutes so that the flour doesn’t stick to the edges of the saucepan.
  • Put in a bowl and stir frequently until the mixture gets to room temperature. Then add the first egg, stir until absorbed, then do the same with the remaining egg. Put the mixture into a pastry bag with a not-too-small plain nozzle (7-9 mm).
  • Pre-heat the oven to 375° F (200 ° C). Shape your puffs (I recommend making them small since they get bigger as they cook) on a baking pan (or on a lightly buttered baking sheet; I wouldn’t recommend using wax paper, because it creates an air pocket under the puff) holding the pastry bag nozzle nearly horizontal and touching the baking tray, so as to create a nice spherical shape. Press down on the tip of cupcakes to give it a nice round shape with a damp finger.
  • Put in the oven for 15 minutes, then slightly open the oven door and keep it slightly open with a wooden spoon (or something else) to keep the oven door from closing and cook for another 5 minutes. Remove from the oven and place on wire rack to cool.
  • In the meantime put the cream into a bowl, add the grated pecorino (to taste) and whisk until not too firm. Put the cream in a pastry bag with small nozzle (You can use a  star or a plain one. It doesn’t matter) and then put in the refrigerator.
  • Now let’s make fondue. Pour milk that covered most of the cheese in a cup (may serve), and let melt over low heat, adding more milk if necessary: consistency should not be too compact. Let cool.
  • Fill your puffs with pecorino cream by making a hole in the bottom of each puff with the pastry bag nozzle and then squeeze the filling inside. “Frost” the tops of your puffs with a little cheese fondue and finish off with a sprinkling of cocoa powder on top (I use a small mortar to grind the cocoa beans into cocoa powder).
  • Put each puff in paper cups and then arrange them on a platter; let sit in the refrigerator about half an hour. Serve cold.

Giulia Robert from blog Alterkitchen
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Bavarian Cake with Pecorino Toscano PDO on Sablè (French biscuits) with coffee, Livornese ponce sauce, candied lemon, frosted coffee beans, acacia honey, crispy nuts, and Pecorino petals


Bavarian Cake with Pecorino Toscano PDO on Sablè (French biscuits) with coffee, Livornese ponce sauce, candied lemon, frosted coffee beans, acacia honey, crispy nuts, and Pecorino petals


Ingredients for 6 pieces – parallel-piped molds measuring 1in x 1in x 2.75in (2,5×2,5×7)


  • 1 cup (120 g) unaged Pecorino Toscano PDO (without crust),
  • 1 teaspoon (2 g) gelatin,
  • ¼ cup (60 g) liquid cream,
  • 1/3 cup (80 g) whipped cream,

Brazilian arabic coffee-flavored sablé

  • 1 cup (100 g) unbleached flour,
  • ¼ cup (50 g) butter,
  • 1 (15 g) egg yolk,
  • 1/8 cup (30 g) light brown sugar,
  • 2 tablespoons Arabica Brazilian ground coffee (varieties taste very intense and fresh),
  • a pinch of salt

Crunchy Sorrento walnuts

  • ¼ cup (30 g) Sorrento walnuts,
  • ¼ cup (60 g) light brown sugar,
  • 1 teaspoon (5 g) butter,
  • 1 tablespoon water,
  • a pinch of salt

Livornese ponce sauce

  • 1/3 cup (100 ml) strong espresso blend
  • 2 teaspoons brown sugar
  • 1/8 (50 ml) dark rum
  • 10 ml mastic or anise liqueur,
  • 2 untreated lemon peels,
  • a pinch (0.5 g) of powdered xanthan gum

Candied lemon:

  • 1 untreated lemon,
  • water and sugar to taste,

Coffee beans glazed with honey:

  • a handful of coffee beans to taste,
  • acacia honey to taste

Pecorino flakes:

  • 1 thick slice of aged Pecorino Toscano PDO


First let’s make the candied fruit. Peel the lemon zest keeping a small part of the white peel.
Cut the peel into ¼- ½ inch cubes (6-7 mm). Parboil in the water three times and change the water every time.
Finally put in the diced candied lemon in a syrup of sugar and water 2 parts: 1 part until the syrup starts to foam.
Do not caramelize. Remove the diced one by one with forceps and put them on a sheet of aluminum to cool.
Keep them in the fridge so they remain soft.

Chop up the pecorino with a mixer.
Bring the cream to a boil liquid and, once you take it off the heat, add the gelatin, combine the mixture with pecorino cheese and mix everything together. Finally, gently add even the whipped cream and pour the mixture into molds silicone .
Put them in the refrigerator to harden for a few hours. Mix the flour with the coffee powder, sugar and a pinch of salt. Knead it on a work surface with the tip of your fingers, adding in the butter and the egg yolk.
Shape into a ball, cover it with plastic wrap and put it in the fridge for approximately half an hour.
After being in the refrigerator, roll out the dough with a rolling pin and cut out rectangles measuring the crest of the molds.
Harden them in the pre-heated oven to 350-375°F (180-200°C) for 10-12 minutes max.
Chop the walnuts so that some are coarse and others are fine. Put them in a pan with sugar, butter, water and salt.
Cook until the mixturebegins to caramelize and turn golden.
Spread it out while it’s hot with a spatula on a Silpat pan in a thin layer and let it cool and coagulate.

The Livorno ponce sauce:
put both types of alcohol and sugar in a cup. Heat them with the steam vapor from the espresso maker, add the espresso coffee (2-3 cups ca), finish off with lemon peel and let cool.
Dilute xanthan powder with a little cold punch, from which we took out the lemon rind, and then slowly, with no lumps, add the rest, mixing well.
They will meld together quickly.

Glazed coffee beans:
simply dip the coffee beans in acacia honey, remove them with tongs and decorate the plate.

Put a slice of cheese wrapped in foil in the freezer for a few hours, and when the dish is ready to serve, grate the cheese through the largest holes of the grater to make flakes.

Cristina Galliti del blog Insalata mista
Leggi la ricetta originale su

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