Pão de queijo (cheese choux puffs) is one of the most easily found delicacies in Brazil. If you are in any of Brazil´s cities you are never more than 400 yards away from one. They are also the first thing you will smell when arriving at Brazils international airports, its hard to arrive in Brazil and not buy one as soon as you land. Originally from the estate of Minas Gerais, it is believed that the first recipe was created in the 18th Century but it was only in the 50s that it became part of Brazilians staple diet. They are cheap, easy to make and delicious. There are several ways to make them, each person will add their own twist to it but one thing is certain: They are addictive and impossible not to be eaten as soon as they are out of the oven. Try adding your favourite cream cheese while they are still warm or even make a bacon sandwich with it. They are the perfect snack for a football match.
Ingredients
(Makes 24 puffs)
240ml milk
120ml vegetable oil
1 teaspoon salt
300gm tapioca flour or sour Cassava flour
2 whole eggs
100gm parmesan
100gm mature white cheddar
Directions
1. Combine the milk, oil and salt in the saucepan and whilst whisking occasionally, bring to the boil. Then remove from the heat.
2. Add the flour to the saucepan and stir in thoroughly.
3. Transfer the dough to a bowl and either by hand or using a mixer with a paddle attached, beat the dough for several minutes.
4. Whisk the eggs in a bowl and gradually incorporate into the mix.
5. Add all the cheese and mix thoroughly, then chill the mix.
6. Divide the dough into 24 pieces and form into balls, (rub some flour on your hands to help the dough from sticking) then place on a greased baking tray or if you prefer, you can pipe the mix onto the tray using a piping bag.
7. Bake for 12-14 minutes at 170 degrees Centigrade.
Thank you to Marcello Tully, Head Chef at Kinloch Lodge Hotel, Isle of Skye, for the recipe.If you have a recipe you would like to share with A Luxury Travel Blogs readers, please contact us.
Paul Johnson is Editor of A Luxury Travel Blog and has worked in the travel industry for more than 30 years. He is Winner of the Innovations in Travel ‘Best Travel Influencer’ Award from WIRED magazine. In addition to other awards, the blog has also been voted “one of the world’s best travel blogs” and “best for luxury” by The Daily Telegraph.
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Ingredients
(Makes 24 puffs)
240ml milk
120ml vegetable oil
1 teaspoon salt
300gm tapioca flour or sour Cassava flour
2 whole eggs
100gm parmesan
100gm mature white cheddar
Directions
1. Combine the milk, oil and salt in the saucepan and whilst whisking occasionally, bring to the boil. Then remove from the heat.
2. Add the flour to the saucepan and stir in thoroughly.
3. Transfer the dough to a bowl and either by hand or using a mixer with a paddle attached, beat the dough for several minutes.
4. Whisk the eggs in a bowl and gradually incorporate into the mix.
5. Add all the cheese and mix thoroughly, then chill the mix.
6. Divide the dough into 24 pieces and form into balls, (rub some flour on your hands to help the dough from sticking) then place on a greased baking tray or if you prefer, you can pipe the mix onto the tray using a piping bag.
7. Bake for 12-14 minutes at 170 degrees Centigrade.
Thank you to Marcello Tully, Head Chef at Kinloch Lodge Hotel, Isle of Skye, for the recipe.
If you have a recipe you would like to share with A Luxury Travel Blogs readers, please contact us.
Ingredients
(Makes 24 puffs)
240ml milk
120ml vegetable oil
1 teaspoon salt
300gm tapioca flour or sour Cassava flour
2 whole eggs
100gm parmesan
100gm mature white cheddar
Directions
1. Combine the milk, oil and salt in the saucepan and whilst whisking occasionally, bring to the boil. Then remove from the heat.
2. Add the flour to the saucepan and stir in thoroughly.
3. Transfer the dough to a bowl and either by hand or using a mixer with a paddle attached, beat the dough for several minutes.
4. Whisk the eggs in a bowl and gradually incorporate into the mix.
5. Add all the cheese and mix thoroughly, then chill the mix.
6. Divide the dough into 24 pieces and form into balls, (rub some flour on your hands to help the dough from sticking) then place on a greased baking tray or if you prefer, you can pipe the mix onto the tray using a piping bag.
7. Bake for 12-14 minutes at 170 degrees Centigrade.
Thank you to Marcello Tully, Head Chef at Kinloch Lodge Hotel, Isle of Skye, for the recipe.
If you have a recipe you would like to share with A Luxury Travel Blogs readers, please contact us.
