Just to have something to nibble on with our Batida de Coco or Caïpirinha , today I suggest you make small Pao de Queijo ! Crispy on the outside and melting in, these little bites taste like cheese and are eaten in Brazil on time… for coffee!
Being apparently less reckless than the Brazilians, I rather served my pao de queijo as an aperitif but if that sounds like you, don’t hesitate to take them out for breakfast or for four hours 🙂
The realization is really very easy and the breads swell a lot when cooked, almost like small cabbages. To test with your favorite cheeses: Parmesan, Appenzeller,… and if you use softer cheeses such as Comté or Beaufort, do not hesitate to pass them in the blender to obtain a very fine texture before incorporation.
- 160 ml water
- 80 ml neutral rapeseed or sunflower oil for example
- 400 g cassava starch
- 4 egg
- 400 g grated Grana Padano cheese for me
- Preheat your oven to 180 ° C and prepare a baking sheet covered with baking paper.
- Mix water and oil, add salt and bring to a boil. Gradually pour the boiling mixture over the cassava flour, mixing with a food processor or hand whisk.
- Knead the dough until you get a crumbly texture and let cool.
- When the dough has cooled, add the eggs one by one while kneading. You should obtain a smooth and homogeneous paste.
- Add the cheese and mix well.
- Take a small amount of dough and roll it between your hands to form a ball the size of a large walnut.
- Place the dough balls on the baking sheet, spacing them well then bake for 25 minutes.
Enjoy the pao de queijo while still warm.