These crisp yet chewy cheese puffs are traditional staples in Brazil. Epicurious member InewportTX, from Pflugerville, Texas, recommends cooking the balls in mini-muffincups, as the dough will be fairly runny. Find tapioca flour (also known as manioc starch and tapioca starch) at specialty markets like Whole Foods.
Recipe information
Yield
Makes 2 dozen puffs
Ingredients
Preparation
Step 1
Position a rack in the lower third of the oven and preheat the oven to 400°F. Lightly butter 2 mini-muffin pans.
Step 2
In a small saucepan over moderate heat, combine the milk, butter, and salt. Warm the mixture just until boiling, then remove from the heat and gradually whisk in 1 cup of the tapioca flour. Transfer to the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low, gradually add another 1/2 cup tapioca flour, followed by the eggs, and then the remaining 1/2 cup of tapioca flour and beat until well blended. With the mixer still on low, add the cheese and beat to combine. The dough will be sticky.
Step 3
Spoon 1 1/2-inch scoops of dough into the prepared mini muffin cups and bake until puffed and golden brown, about 25 minutes. Serve warm.
