Cheese Puffs (Pão de Queijo)
Pão de queijo are small Brazilian cheese puffs made with tapioca or cassava flour, so they bake up chewy inside with a lightly browned top. The dough starts by scalding milk and oil, then beating in the flour, which gives a smooth, firm base before the eggs and cheese go in. A mix of cheddar and parmesan adds both melt and sharpness. Use fine flour, not the coarse kind sold for farofa.
Instructions
Combine the milk and oil in a saucepan and bring to a boil. Take it off the heat once a white foam appears on the surface.
Add the flour a little at a time to the hot liquid, stirring well until you have a firm dough with no lumps. Set the dough aside to rest for 15 minutes, and preheat the oven to 375°F (190°C) while you wait.
Work the eggs, grated cheese, salt and pepper into the dough. It will turn sticky and wet. If it is too loose to hold a shape, add a little more flour and cheese until it can be rolled into balls rather than spreading like cookies.
Grease your hands and roll the dough into small balls, 1 to 2 inches across. Set them on a greased baking tray.
Bake for 15 to 20 minutes, until the tops begin to brown. Let the puffs cool slightly before serving.
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