Pao De Queijo
We went out to celebrate Abby’s birthday early at Carnaval, a newly opened Brazillian BBQ in Winnipeg. Part of the side dishes that were offered were these Brazillian cheese puffs. One of the most delicious things I had ever tasted. They’re made with tapioca flour so they have this chewy, toothsome texture that I loved! Abby managed to track down a recipe and I’ve made it once and can’t wait to make it again. The recipe I found didn’t yield the same texture as the one we found in the restaurant – it was more airy, more pouf than substance. I’m on a mission to replicate it and my friends can be the willing guinea pigs.
The recipe I used was found on epicurious, I substituted aged cheddar for the parmesean and it turned out delicious. Next time I think I will omit half the eggs since I prefer the denser version of these.
1 cup milk (I use 2%)
1/2 cup butter (or margarine)
1 teaspoon salt
1 1/2 cups grated Parmesan cheese
1. Preheat oven to 400 degrees F.
2. In the mean time bring the milk, salt, and butter to a boil in a sauce pan while constantly stirring mixture.
3. Once boiling remove the mixture of milk, salt and butter from heat.
4. Slowly add tapioca flour, stirring constantly until thoroughly mixed
5. Add the cheese and eggs to mixture
6. Mix until smooth
7. Fill each mini muffin cup all the way up
8. Bake until golden brown, usually about 20 minutes