Recipe by duonyte
This recipe comes from King Arthur's website. The dough will remind you of choux pastry, but it's made with gluten-free tapioca starch, which is available in Asian and Latin markets. KA recommends storing them at room temperature. They should be served warm, so reheat briefly in the microwave if they've been made ahead of time. I just love these with a glass of wine!
Top Review by CHEF GRPA
This was very close to the pao de queyo I had when I lived in Rio de Janeiro many years back. I loved it!!! Because I didn't find the manioc starch, I made it with Tapioca Flour (you can find in Asian market). I would suggest using at least another cup of Manioc starch, and if you can find it (you can find anything on the internet) get sour Manioc starch, For one, it's more authentic and for another, it tastes better IMHO. To make this work. 1) Use Tapioca Starch not Flour 2) After you make the mixture, refrigerate it. The balls will come out perfect. 3) Bake at 350 for 25 mins. If you do these things it will be perfect. The proportions are fine. Also a good trick is to only use 1/2 parmesan cheese and 1/2 another white cheese with more moisture. Mexican white cheese (like Contija) works well. A muffin tin idea is good for a pinch but seems anathema to tradition, that's why I suggest more manioc starch, you can put them on to the baking sheet. and roll it into a proper ball. and I'll second the ideas that you should keep your hands oiled when rolling them into balls, as it keeps it from sticking to your hands and gives it a nice finish and additional taste boost, and definitely eat these right out of the oven. If you do try and freeze them, let them defrost for a bit. It tasted like the ones that I used to eat in Brazil! We are going to add this to the recipes box. They are so good!!! Thank You! and Happy Cooking to y'all!.....PRMR 2013.....Grpa
- 4 ounces butter
- 2 ounces water
- 2 ounces milk
- 3⁄4 teaspoon table salt or 1 teaspoon kosher salt
- 8 ounces tapioca starch, about 2 cups
- 2 teaspoons minced garlic
- 3 ounces grated parmesan cheese or 3 ounces grated romano cheese or 3 ounces grated asiago cheese, about 2/3 cup
- 2 large eggs, lightly beaten
Directions See How It's Made
- Preheat oven to 375 deg F. Lightly grease a large baking sheet or line with parchment paper.
- Put the butter, water, milk and salt in a medium saucepan, and heat until the butter has melted and the mixture has come to a full boil. In the meantime, put the tapioca starch in the bowl of your stand mixer.
- Pour the boiling mixture over the tapioca starch, beating to combine. Continue beating at a high speed until the mixture becomes smooth and elastic-looking - this will take only a couple of minutes.
- Beat in the garlic and cheese until well combined.
- Stick your finger into the dough. If it's uncomfortably hot, wait until it cools a bit. It should still be rather hot, but not uncomfortable.
- With the mixer going, gradually dribble in the beaten eggs, beating till well combined and smooth.
- Drop the mixture in 2 tbl balls (about the size of a golfball) onto the baking sheet, spacing about 1 1/2 in apart. Don't worry if the surface is a little rough - it will smooth out as it rises and bakes. The balls will flatten a little, but should hold their shape.
- Bake the rolls for about 20 minutes, until they have a freckled appearance (from the browning cheese) and begin to color a bit.
- Remove from oven and serve hot. Reheat briefly in the microwave if serving at a later time.
- Note: KA mentioned that tapioca starch or flour varies from brand to brand and even from batch to batch. You may need to add more tapioca, up to about 1/2 cup, to get a good consistency dough. If you've ever made cream puffs, that's the consistency you are looking for.