BRAZILIAN CHEESE PUFFS - PAO DE QUEIJO (GLUTEN FREE)
This recipe comes from King Arthur's website. The dough will remind you of choux pastry, but it's made with gluten-free tapioca starch, which is available in Asian and Latin markets. KA recommends storing them at room temperature. They should be served warm, so reheat briefly in the microwave if they've been made ahead of time. I just love these with a glass of wine!
Provided by duonyte
Categories < 60 Mins
Time 35m
Yield 18-20 rolls
Number Of Ingredients 8
Steps:
- Preheat oven to 375 deg F. Lightly grease a large baking sheet or line with parchment paper.
- Put the butter, water, milk and salt in a medium saucepan, and heat until the butter has melted and the mixture has come to a full boil. In the meantime, put the tapioca starch in the bowl of your stand mixer.
- Pour the boiling mixture over the tapioca starch, beating to combine. Continue beating at a high speed until the mixture becomes smooth and elastic-looking - this will take only a couple of minutes.
- Beat in the garlic and cheese until well combined.
- Stick your finger into the dough. If it's uncomfortably hot, wait until it cools a bit. It should still be rather hot, but not uncomfortable.
- With the mixer going, gradually dribble in the beaten eggs, beating till well combined and smooth.
- Drop the mixture in 2 tbl balls (about the size of a golfball) onto the baking sheet, spacing about 1 1/2 in apart. Don't worry if the surface is a little rough - it will smooth out as it rises and bakes. The balls will flatten a little, but should hold their shape.
- Bake the rolls for about 20 minutes, until they have a freckled appearance (from the browning cheese) and begin to color a bit.
- Remove from oven and serve hot. Reheat briefly in the microwave if serving at a later time.
- Note: KA mentioned that tapioca starch or flour varies from brand to brand and even from batch to batch. You may need to add more tapioca, up to about 1/2 cup, to get a good consistency dough. If you've ever made cream puffs, that's the consistency you are looking for.
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Disa Pagan Cruz
[email protected]These cheese puffs are a delicious and easy-to-make snack. They're perfect for parties or potlucks, and they're also a great way to use up leftover cheese.
Keeththu Keeththu
[email protected]I've tried several different recipes for cheese puffs, but this one is my favorite. The cheese puffs are always light and airy, and they have the perfect amount of cheese flavor.
Mahar Shayan
[email protected]These cheese puffs are a bit time-consuming to make, but they're definitely worth the effort. They're so delicious and they're always a hit with my friends and family.
Jawad Jaam
[email protected]I love that these cheese puffs are made with tapioca flour. It gives them a unique texture that I really enjoy.
Genesis lauriano
[email protected]These cheese puffs are the perfect party food. They're easy to make ahead of time and they're always a crowd-pleaser.
Eelon “Green Bay packer” Furman
[email protected]I was a bit skeptical about making these cheese puffs because I'm not a very experienced cook. But they turned out great! I'm so glad I tried them.
Iskander You
[email protected]These cheese puffs are a great gluten-free option. They're just as good as the traditional ones, and they're so easy to make.
German succexx
[email protected]I've made these cheese puffs several times now and they always turn out perfect. They're the perfect appetizer or snack.
Virginia Waites
[email protected]I'm not a big fan of cheese, but these puffs were surprisingly delicious. The texture was light and airy, and the cheese flavor was just right.
ROBERT KRASNOFF
[email protected]These cheese puffs were a hit at my party! They were so easy to make and everyone loved them.