Cassava Flour is the key to Brazilian pão de queijo. Similar to a French gougère pastry it is made with plenty of cheese, resulting in a pleasantly crispy exterior and airy, chewy interior. Cassava Flour also stands in well for quantities of all-purpose flour in shortbread and cookie recipes.
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Ingredients
Makes about 2 dozen
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1/2 Cup Unsalted Butter, (1 stick)
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1 Cup Milk
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1 Teaspoon Kosher Sea Salt Flakes
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1 1/4 Cups Cassava Flour (Manioc Or Yuca Flour)
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2 Teaspoons Minced Garlic
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1 1/2 Cups Grated Parmesan Cheese
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2 Large Eggs, lightly beaten
Directions
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Preheat oven to 375°F.
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Add butter, milk and salt to large saucepan over high heat. Bring to a boil and immediately remove from heat. Slowly stir in Cassava Flour and garlic, stirring constantly until thoroughly mixed. Let rest for 15 minutes.
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Stir in cheese and egg until thoroughly combined. Mixture will be somewhat chunky and resemble cottage cheese. Drop mixture by 1/4-cup balls onto ungreased cookie sheet, or drop into muffin tin.
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Transfer to oven to bake until lightly browned and cooked through, about 15 to 20 minutes. Serve warm.