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Thread: Numero Uno Romano bread puffs

  1. #1
    ergirl Guest

    Default Numero Uno Romano bread puffs

    Hi - I grew up in Anaheim and loved the bread puffs from Numero Uno pizzeria. I know they are made from a sweet dough and had melted butter and romamo cheese over them. Does anyone have the recipe for the dough??? I am dying to make them for my husband back here in KC. Please help!! Thanks!!

  2. #2
    Join Date
    Jun 2006
    Toronto, Canada

    Default Re: Numero Uno Romano bread puffs

    The only suggestions I found online were to make a regular cheese puff and substitute Romano cheese. Here's a recipe that might work for you. Just substitute Romano for the Manchego.

    Technically called gougères, these French cheese puffs are normally made by folding lots of Gruyère into choux pastry dough for fluffy, light, cheesy bites. We changed it up by using aged Manchego, Parmesan, and a bit of black pepper, for addictive bites that will be a hit at your next cocktail party.

    The cheese puffs can be made up to 2 days in advance and stored at room temperature.

    1 1/2 cups whole milk
    8 tablespoons unsalted butter (1 stick)
    1 tablespoon kosher salt
    1 teaspoon freshly ground black pepper
    1 1/2 cups all-purpose flour
    5 large eggs
    1 cup shredded aged (3 to 6 months) Manchego cheese (about 3 ounces)
    1/2 cup finely grated Parmesan cheese (about 1 ounce)

    Heat the oven to 375°F and arrange racks in the upper and lower third. Line 2 baking sheets with silicone baking mats or parchment paper.

    Combine milk, butter, salt, and pepper in a medium saucepan and bring to a boil over medium heat. Reduce heat to low, add flour all at once, and stir vigorously until well incorporated. Cook, stirring constantly, until dough feels dry to the touch and is no longer sticking to the bottom of the pan, about 3 to 5 minutes. (The dough will form one large ball.)

    Transfer dough to a mixer fitted with a paddle attachment. Beat in eggs one at a time on medium-low speed, letting the first one completely incorporate before adding the next. Reserve 3 tablespoons of the shredded Manchego cheese. Add remaining Manchego and Parmesan cheese to dough and mix on low until incorporated.
    Drop tablespoon-size rounds of dough on the prepared baking sheets, about 1/2 inch apart. Evenly sprinkle reserved Manchego cheese over top. Bake, rotating halfway through baking time, until puffed and golden brown, about 30 to 35 minutes. Serve hot, warm, or at room temperature.

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