Light, chewy Brazilian cheese puffs made with tapioca flour, gluten-free and incredibly addictive.
8 steps, about 35 minutes start to finish.
Preheat oven to 375°F. Grease a mini muffin tin or line a baking sheet with parchment paper.
In a medium saucepan, combine the milk, vegetable oil, and salt. Bring to a boil over medium heat.
Remove from heat immediately and add the tapioca flour all at once. Stir vigorously with a wooden spoon until the dough comes together and pulls away from the sides of the pan.
Let the dough cool for 5 minutes, then transfer to a bowl. Beat in the eggs one at a time, mixing well after each addition until fully incorporated.
Stir in the grated Parmesan until evenly distributed. The dough will be sticky.
Scoop tablespoon-sized portions of dough into the prepared muffin tin or onto the baking sheet.
Bake for 25–30 minutes until puffed, golden, and hollow-sounding when tapped.
Serve warm. They deflate slightly as they cool. This is normal.
“Best eaten fresh from the oven. Unbaked dough balls can be frozen and baked directly from frozen, just add 5 minutes to the baking time.”
