Brazilian Cheese Puffs (Pão de Queijo)

The preparation

9 steps, about 37 minutes start to finish.

1. 01

   Combine 1 cup whole milk, 1/2 cup vegetable oil, and salt in a pot. Heat on medium, stirring with a wooden spoon, until large bubbles form and it comes to a boil.

2. 02

   Remove from heat. Add the tapioca flour all at once and stir vigorously. The mixture will look like wallpaper paste or paper mache. This is normal.

3. 03

   Transfer the dough to a stand mixer fitted with the paddle attachment. Mix on medium speed for about 2 minutes to cool the dough and smooth it out.

4. 04

   Add eggs one at a time, mixing until each is fully incorporated before adding the next. The dough will become silky, stretchy, and smooth.

5. 05

   Scrape down the sides of the bowl. Add 1 1/2 cups grated Parmesan cheese and mix until evenly distributed.

6. 06

   Preheat oven to 350°F. Set two racks evenly spaced in the oven.

7. 07

   Using a #40 ice cream scoop (about 1.6 tablespoons) dipped in water, scoop dough onto two parchment-lined baking sheets, spacing about 1 inch apart. Makes about 24 puffs.

8. 08

   Bake for 15 minutes, then swap the top and bottom trays and rotate them. Bake another 15-20 minutes until golden brown.

9. 09

   Optional: sprinkle with flaky salt when they come out of the oven.