BRAZILIAN CHEESE PUFFS
The recipe
as presented is quite basic. Feel free to dress it up a bit with herbs or
spices of your choice.
INGREDIENTS
- 2 large eggs
- 1 teaspoon salt
- 1 cup whole milk
- 10 oz. tapioca flour (2 cups)
- 1/2 cup vegetable oil
- 1 1/2 cups grated Parmesan cheese
DIRECTIONS
First. preheat
the oven to 350F. Line 2 baking sheets with parchment paper.
Then, place
the milk, oil and salt in a medium saucepan and bring to a gentle boil over
medium heat, stirring occasionally. Remove from heat as soon as you see large
bubbles passing through the milk.
Add the
tapioca flour and stir with a wooden spoon until smooth. Transfer the dough to
the bowl of a stand mixer fitted with a paddle. Beat the dough for a few
minutes on medium speed until it is smooth and cooled. With the mixer on medium
speed, add the eggs to the dough one by one, waiting for the first egg to be
completely incorporated before adding the second. Scrape down the sides of the
bowl. Beat the cheese until it forms a very sticky paste. Scoop the dough with
a small ice cream scoop, spacing them 2 inches (12 per baking sheet). Dip your
spoon in the water between the spoons to prevent it from sticking.
Bake for 15
minutes then rotate the baking sheets back and forth. Bake for another 10 or 15
minutes until puffs are puffy and the bottom turns golden brown on the bottom.
Happy Cooking Time.
