When asked “Which of the following types of ethnic foods and flavors do you order at restaurants or other foodservice locations at least once every 90 days, Brazilian flavors were responded by at a resounding 9%.
If I could use one word to describe Pão de Queijo it would be “addictive.” Plain and simple, I cannot stop eating these delicious little puffed cheese balls. Typically served along Brazilian BBQ’d meats they made a great side to any meal. As an added bonus they use tapioca flour which is gluten free.
Our chefs came up with an easy to bake recipe to try out at home. Give it a whirl. You might want to prep two batches, because the first one will be gone seconds after coming out of the oven.
Whole milk- 250g
Vegetable oil- 95g
Tapioca starch/flour- 190g
Parmesan cheese- 120g
Set oven to 450F
Combine milk, oil, salt in a saucepan
Bring to a boil while whisking occasionally
Add all of the tapioca starch and stir until all of the starch is absorbed
Transfer dough to a mixing bowl fitted on mixer with paddle attachment
Beat the dough for a few minutes until it cools
Whisk eggs together
Add eggs to dough in 2 batches; don’t add second batch until the first if fully absorbed
Add cheese and beat until it is fully incorporated
Using an ice cream scoop, scoop rounded portions of dough onto a parchment lined baking sheet; spacing 1-2 inches apart
Place baking sheet in the oven and immediately turn down to 350F
Bake for 25-30 minutes until the puffs have outsides are dry and just starting to brown