Remember these cheese nuggets called Pão de Queijo I made two years ago? I tried them again, but this time instead of mixing the batter by hand I used the stand mixer. (Much easier!) It completely changed the texture and turned it into a pate a choux that puffed up beautifully. Still super addictive. Must be eaten warm, right away.
Pão de Queijo
adapted from Dulce Delight
makes about 2-3 dozen
350F for 25-30 mins
350g tapioca starch (or manioc flour)
20g salted butter
55ml canola oil
2 large eggs
330g cheese (cheddar + havarti)
In a sauce pan, bring canola oil, milk and butter to a boil. Pour in the stand mixer bowl and add the tapioca starch. Beat at medium speed until the batter starts to come together. Wait for it cool and add the eggs one at a time – at this point, the batter will break up, but it will eventually come together and should turn smooth and silky. Add the cheese and beat at medium speed until just incorporated. If needed, let the dough cool down further before handling.
Because the dough will be super sticky, make sure to oil your hands. Scoop out about one tablespoon and roll into a ball. Towards the end of the batch, some of them will look flat, but that’s okay, it will still puff up. Line the dough balls on an un-greased pan (but lined parchment is fine too if you’re worried) and put them in the oven at 350F for 25-30 minutes.
See the video instructions.