All eyes are on Rio, but all that we are talking about is the delicious Brazilian food that we could be enjoying! We are hoping that maybe this focus on South America could spark an influx of delicious Brazilian dishes on menus soon. Be a gold medal winner at your Olympics viewing party with this Brazilian street food staple!
- 1 cup (250 mL) milk
- 1/2 cup (125 mL) butter
- 3/4 tsp (4 mL) salt
- 2 cups (500 mL) tapioca flour
- 2 eggs
- 1 1/2 cups (375 mL) grated Parmesan cheese
- Preheat oven to 450°F (230°C). Line 2 baking sheets with parchment paper; set aside.
- Bring milk, butter and salt to a simmer in a medium saucepan set over medium heat. Remove from heat and add tapioca flour, stirring vigorously with a wooden spoon until dough pulls away from edges.
- Transfer to bowl of stand mixer fitted with paddle attachment. On medium speed, add eggs one at a time, scraping down sides between each addition. Add cheese and mix until combined and dough is soft and sticky.
- Using 1 oz (2 tbsp /30 mL) ice cream scoop, portion dough into mounds, about 2-inches (5 cm) apart onto prepared baking sheets.
- Bake for 5 to 8 minutes or until puffed and lightly golden. Reduce oven temperature to 350°F (180°C). Bake for 20 to 25 minutes or until exterior is dry and golden brown.
- Transfer to wire rack and cool for 5 minutes. Serve warm.
Test Kitchen Notes
Fun fact! These airy appetizers also happen to be gluten free.