BRAZILIAN, Pao de Queijo (AKA BRAZILIAN CHEESE PUFFS)
http://www.epicurious.com/recipes/member/views/PAO-DE-QUEIJO-AKA-BRAZILIAN-CHEESE-PUFFS-1266023#ixzz2ehtdJDhH ** Bake in mini-muffin pans. *** (Tapioca flour can be found at Whole Food stores or Asian markets.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
bread
bake
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 eggs
- 1 teaspoon salt
- 1 1/2 cups grated parmesan cheese
- 1 cup milk (i use 2%)
- 1/2 cup butter (or margarine)
- 2 cups tapioca flour*
- tapioca flour can be found at specialty stores e.i. whole foods or asian. also called manioc starch or tapicoa starch
- Carbohydrate 25.6966000131371 g
- Cholesterol 343.82500041532 mg
- Fat 123.473350151237 g
- Fiber 0 g
- Protein 45.6472500445162 g
- Saturated Fat 77.0970300946062 g
- Serving Size 1 1 recipe (674g)
- Sodium 2179.59866904202 mg
- Sugar 25.6966000131371 g
- Trans Fat 8.78273001066135 g
- Calories 1379 calories
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 15-20 minutes. (I baked 15 mins.) Eat while hot. Cooked puffs can be stored, in the fridge as long as it's kept covered and then warmed up on a low setting in a toaster oven.
