Extra Puffy Brazilian Cheese Puffs! (Pão De Queijo)
We love it when my sister Joye comes over and makes us Brazilian Cheese Puffs!! They never last long unless I hide some, so she usually makes a double batch, and we keep half the batter in the fridge for the following day. They are the BEST hot out of the oven, sliced open and slathered with butter… YUM!!!! But they’re also great cold, and since they are nut free they make the perfect lunchbox filler.
There?s plenty of recipes for cheese puffs out there, but Joye?s always seem to rise better than the others I’ve tried (sometimes they rise CRAZY high, as you can see above!!), and they don?t deflate as they cool due to her method of chilling the batter really well before baking, and cooking for longer than most other recipes I’ve seen.
These cheese puffs have a deliciously crunchy crust and are soft and stretchy inside… soooooo good!! I asked her if I could share her recipe and she said I could, so here it is. Thanks Joye!
Sometimes they turn out more like ‘cheese monsters’!! Which is also awesome.
This recipe is gluten free, grain free and nut free. I haven’t tried using a dairy free cheese substitute, but if you try it, let us know how you go! My recommendation for those who are dairy free is the dairy free version of the Fat Bomb Muffins in our Life-Changing Food Cookbook.
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Thermomix Functions - Slicing with Thermomix Cutter |
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