Name: Brazilian Cheese Puffs
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 24 Porzioni
Ingredients: 250 ml whole milk; 125 g unsalted butter; 1 cucchiaino salt; 300 g tapioca; 2 pezzo eggs; 100 g parmesan

Descrizione

These Brazilian cheese puffs, or pão de queijo, are a delightful gluten-free treat that's surprisingly easy to make. I've been making these for years, and they're always a hit at parties! The tapioca flour gives them a unique chewy texture, while the parmesan adds a savory, cheesy flavor. They're best served warm, straight from the oven, when they're perfectly crisp on the outside and soft on the inside. Perfect as a snack or appetizer, these little puffs are sure to disappear quickly. They are quick to prepare and bake, making them ideal for unexpected guests.

Ingredienti (6 ingredienti)

250 ml whole milk

125 g unsalted butter

1 cucchiaino salt

300 g tapioca

2 pezzo eggs

100 g parmesan

Preparazione (7 passaggi)

Preheat oven and prepare baking sheet

Preheat the oven to 220°C (200°C fan). Lightly grease a baking sheet with oil or butter and set aside.

Heat milk, butter, and salt

Impostazione Thermomix®

5 min/100°C/Velocità 1 100

Add 250ml whole milk, 125g unsalted butter, and 1 tsp salt to the mixing bowl. Heat for 5 Min./100°C/Stufe 1.

300

Add tapioca flour

Impostazione Thermomix®

20 sec/Velocità 4

Add 300g tapioca flour to the mixing bowl and mix for 20 Sek./Stufe 4.

Cool the dough

Transfer the dough to a bowl and let it cool slightly for about 10 minutes.

Incorporate eggs

Impostazione Thermomix®

15 sec/Velocità 3

Add 2 eggs, one at a time, to the mixing bowl and mix for 15 Sek./Stufe 3 after each addition. Ensure each egg is fully incorporated before adding the next.

Add parmesan

Impostazione Thermomix®

10 sec/Velocità 3

Add 100g parmesan to the mixing bowl and mix for 10 Sek./Stufe 3.

Shape and bake

Spoon the dough onto the prepared baking sheet in 1 tbsp balls, about 5cm apart. Bake in the preheated oven for 30 minutes, or until crisp and golden.

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Informazioni sulla ricetta

Pão de queijo, or Brazilian cheese bread, holds a special place in my heart. I first encountered these delightful little puffs during a trip to Brazil many years ago. A local family I was staying with made them every morning for breakfast, and I was instantly hooked. The unique texture and cheesy flavor were unlike anything I'd ever tasted. I've been experimenting with different recipes ever since, trying to recreate that authentic taste and texture. This Thermomix® version is the closest I've come, and it's become a staple in my own kitchen. The magic of pão de queijo lies in its simplicity and the interplay of a few key ingredients. Tapioca flour (also known as tapioca starch or cassava flour) is the star of the show. It's what gives these puffs their signature chewy, slightly bouncy texture. Don't substitute it with regular wheat flour; you won't get the same result. The milk and butter provide moisture and richness, while the salt balances the flavors. The eggs act as a binder, holding everything together and contributing to the puff's structure. Finally, the parmesan cheese adds a salty, savory depth that complements the tapioca perfectly. I recommend using freshly grated parmesan for the best flavor. When making this recipe in the Thermomix®, it's important to follow the steps carefully. Heating the milk, butter, and salt together ensures that the butter melts evenly and the salt dissolves completely. Adding the tapioca flour while the mixture is hot helps to gelatinize the starch, which is crucial for the final texture. After mixing in the tapioca, let the dough cool slightly before adding the eggs. This prevents the eggs from cooking and scrambling in the hot mixture. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. This will result in a smoother, more homogenous dough. While this recipe is delicious as is, there are plenty of ways to customize it to your liking. For a vegetarian version, simply ensure that the parmesan cheese you use is vegetarian-friendly (some parmesan cheeses contain animal rennet). You can also experiment with different types of cheese. Try adding a blend of parmesan and Gruyère for a more complex flavor, or a touch of cheddar for a sharper taste. For a vegan version, you can try substituting the milk with plant-based milk (such as almond or soy milk) and the butter with vegan butter. You'll also need to find a vegan parmesan substitute or nutritional yeast to mimic the cheesy flavor. Feel free to add other herbs and spices to the dough as well. A pinch of garlic powder, onion powder, or dried oregano can add a delicious savory note. Pão de queijo is best served warm, straight from the oven. The outside should be crisp and golden brown, while the inside should be soft and chewy. They make a great snack or appetizer, and they're perfect for parties. Serve them alongside a cup of coffee or tea, or with a dipping sauce such as pesto or marinara. They also pair well with grilled meats or vegetables. If you have any leftovers, store them in an airtight container at room temperature. They will lose some of their crispness, but they'll still be delicious. To reheat, simply pop them back in the oven for a few minutes until they're warm and crispy again. You can also prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. When you're ready to bake, simply spoon the dough onto a baking sheet and bake as directed. This is a great option if you're expecting guests and want to get a head start on the preparation.