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Pau de Queijo
Enjoy cheesy bliss with these Brazilian bites made from smoked cheddar and Parmigiano Reggiano. Soft, chewy, and impossible to eat just one. Pau de Queijo or Brazilian cheese bread is a great gluten free alternative for snacking or dipping. You can also fill these with a piping bag similar to cream puffs. These are great with a green onion and jalapeno butter drizzled over top with some fresh parsley.
- Place the milk, oil and salt into a medium saucepan and bring to boil over medium heat stirring occasionally. Remove from heat.
- Stir in tapioca flour and mix until all flour has been absorbed.
- Transfer the dough to a stand mixture and mix with the paddle until the dough has become cool to the touch. Some oil might leech out.
- Mix in the eggs one at a time on medium speed waiting until the first egg is fully incorporated before adding the second.
- Mix in the cheese until fully incorporated.
- Preheat the oven to 450 degrees.
- Portion puff balls with a tablesoon leaving 1-2 inches inbetween puffs on a silicone lines baking sheet.
- Place in oven and reduce heat to 350, bake for approximately 25 mins rotating the sheet mid way. Bottoms will be slightly golden and tops will still be quite light in colour.
- You can freeze portioned puffs unbaked and cook from frozen adding 5 mins to the baking time.
