913
Pão de queijo
The pão de queijo is traditionally made with ingredients that are hard to find in France, such as “polvilho doce”, which is a starch based on manioc and “meia cura” cheese (medium aged) but no problem to make them!I came back from Brazil with a “meia cura” cheese and I made my “pães de queijo” in the most authentic way! And in France you can replace with half grated fresh parmesan and half grated and chopped gruyere! The result will be almost identical!In Asian supermarkets you can find tapioca flour, which is actually tapioca starch, tapioca being cassava. So it’s a different name for what is in fact the same product! Tapioca flour = polvilho doce!The first ingredient is done. The second, the “meia cura” cheese, can be found in Brazilian grocery stores. But the price is quite high and you won’t notice the difference if you replace it with freshly grated Parmesan cheese . Sometimes I don’t have the courage to grate parmesan cheese, so I shamelessly use parmesan powder.In short, the cheese breads (“pães de queijo” in plural) are delicious and easy to make, you have to eat them 5 minutes after they come out of the oven, they have a slightly crunchy texture on the top and a heart extra soft (thanks to the tapioca flour!!). Everyone who has tried it at my house has become a fan! Well, yes the cäipirinha helps a lot!!!
Ingredients
- 500 g tapioca flour
- 200 g parmesan cheese
- 200 g Gruyere cheese grated and chopped
- 2 teaspoons salt (it seems like a lot but this is it!!)
- 200 ml milk
- 75 ml oil
- 220 g egg
Instructions
- Heat milk and oil in a saucepan until boiling, remove from heat.
- While the milk/oil is heating, put the tapioca flour and salt in a bowl and mix well. Pour the hot liquid mixture over it and mix vigorously.
- Add all the cheese. Mix well then add the eggs. Mix again, by hand it is easier than with a spoon. With a Kitchenaid, it’s even easier! The dough will be sticky, this is normal. If it sticks too much to form the balls, put half an hour in the fridge.
- This is the famous “meia cura” cheese I mentioned at the beginning of the recipe! You can either use this one or replace it with half grated parmesan and half grated and chopped gruyere!
- It can be grated and then put into the dough in the relevant step!
- Preheat the oven to 180°C. Place walnut-sized balls of dough on a baking sheet. You can put a lot on a baking sheet because the breads will not puff up much in the end.
- If you wish, you can leave the plate with the dumplings in the fridge overnight. This way, the dough will dry on the surface, and when you bake, you will have rolls with a thicker crust! I find them even better this way!
- Just put in the oven for 15-20 minutes, the Pão de queijo should be well rounded and slightly golden . To be eaten as soon as possible, without burning yourself!
- For the caipirinha, I prefer the one with maracujas (passion fruit). To do this I put the pulp (and seeds) of a dozen maracujas in a bowl, I pour cachaça (500ml) then I sugar while tasting to be sure not to put too much or not enough, good excuse to start They are delicious with a little touch of salted butter in the middle that will melt!
Nutrition
Serving: 15portionsCalories: 718kcalCarbohydrates: 81gProtein: 23gFat: 35gSaturated Fat: 14gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 0.05gCholesterol: 91mgSodium: 1491mgPotassium: 216mgSugar: 5gVitamin A: 734IUVitamin C: 1mgCalcium: 720mgIron: 1mg
Tried this recipe?Let us know how it was!
Pão de queijo
The pão de queijo is traditionally made with ingredients that are hard to find in France, such as “polvilho doce”, which is a starch based on manioc and “meia cura” cheese (medium aged) but no problem to make them!I came back from Brazil with a “meia cura” cheese and I made my “pães de queijo” in the most authentic way! And in France you can replace with half grated fresh parmesan and half grated and chopped gruyere! The result will be almost identical!In Asian supermarkets you can find tapioca flour, which is actually tapioca starch, tapioca being cassava. So it’s a different name for what is in fact the same product! Tapioca flour = polvilho doce!The first ingredient is done. The second, the “meia cura” cheese, can be found in Brazilian grocery stores. But the price is quite high and you won’t notice the difference if you replace it with freshly grated Parmesan cheese . Sometimes I don’t have the courage to grate parmesan cheese, so I shamelessly use parmesan powder.In short, the cheese breads (“pães de queijo” in plural) are delicious and easy to make, you have to eat them 5 minutes after they come out of the oven, they have a slightly crunchy texture on the top and a heart extra soft (thanks to the tapioca flour!!). Everyone who has tried it at my house has become a fan! Well, yes the cäipirinha helps a lot!!!
Ingredients
- 500 g tapioca flour
- 200 g parmesan cheese
- 200 g Gruyere cheese grated and chopped
- 2 teaspoons salt (it seems like a lot but this is it!!)
- 200 ml milk
- 75 ml oil
- 220 g egg
Instructions
- Heat milk and oil in a saucepan until boiling, remove from heat.
- While the milk/oil is heating, put the tapioca flour and salt in a bowl and mix well. Pour the hot liquid mixture over it and mix vigorously.
- Add all the cheese. Mix well then add the eggs. Mix again, by hand it is easier than with a spoon. With a Kitchenaid, it’s even easier! The dough will be sticky, this is normal. If it sticks too much to form the balls, put half an hour in the fridge.
- This is the famous “meia cura” cheese I mentioned at the beginning of the recipe! You can either use this one or replace it with half grated parmesan and half grated and chopped gruyere!
- It can be grated and then put into the dough in the relevant step!
- Preheat the oven to 180°C. Place walnut-sized balls of dough on a baking sheet. You can put a lot on a baking sheet because the breads will not puff up much in the end.
- If you wish, you can leave the plate with the dumplings in the fridge overnight. This way, the dough will dry on the surface, and when you bake, you will have rolls with a thicker crust! I find them even better this way!
- Just put in the oven for 15-20 minutes, the Pão de queijo should be well rounded and slightly golden . To be eaten as soon as possible, without burning yourself!
- For the caipirinha, I prefer the one with maracujas (passion fruit). To do this I put the pulp (and seeds) of a dozen maracujas in a bowl, I pour cachaça (500ml) then I sugar while tasting to be sure not to put too much or not enough, good excuse to start They are delicious with a little touch of salted butter in the middle that will melt!
Nutrition
Serving: 15portionsCalories: 718kcalCarbohydrates: 81gProtein: 23gFat: 35gSaturated Fat: 14gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 0.05gCholesterol: 91mgSodium: 1491mgPotassium: 216mgSugar: 5gVitamin A: 734IUVitamin C: 1mgCalcium: 720mgIron: 1mg
Tried this recipe?Let us know how it was!
