Brazilian Cheese Puffs - Pao De Queijo (gluten Free)

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 4 ounces butter
• 2 ounces water
• 2 ounces milk
• 3/4 teaspoon table salt or 1 teaspoon kosher salt
• 8 ounces tapioca starch, about 2 cups
• 2 teaspoons minced garlic
• 3 ounces grated parmesan cheese or 3 ounces grated romano cheese or 3 ounces grated asiago cheese, about 2/3 cup
• 2 large eggs, lightly beaten

Recipe

• 1 preheat oven to 375 deg f. lightly grease a large baking sheet or line with parchment paper.
• 2 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.
• 3 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.
• 4 beat in the garlic and cheese until well combined.
• 5 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.
• 6 with the mixer going, gradually dribble in the beaten eggs, beating till well combined and smooth.
• 7 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.
• 8 bake the rolls for about 20 minutes, until they have a freckled appearance (from the browning cheese) and begin to color a bit.
• 9 remove from oven and serve hot. reheat briefly in the microwave if serving at a later time.
• 10 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.