Mouthwatering Brazilian Cheese Bread (Pão de Queijo) with Herb-Infused Olive Oil

Allergens

Milk, Eggs, Gluten (if using gluten-free tapioca)

Ingredients

• 2 cups tapioca flour 1 cup milk 1/2 cup grated Parmesan cheese 2 large eggs 1/2 teaspoon salt 1/4 teaspoon black pepper, freshly ground 2 tablespoons unsalted butter, melted 1/3 cup cold water Fresh herbs (such as rosemary, thyme, or parsley) for infused olive oil

Instructions

1. Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper. In a blender, combine tapioca flour, milk, Parmesan cheese, eggs, salt, and black pepper. Blend until smooth. Add melted butter and cold water to the mixture. Blend again until well combined. Pour the batter into a piping bag fitted with a large round tip. Pipe 12 equal sized mounds onto the prepared baking sheet, leaving space between them for expansion. Bake for 20 minutes or until golden brown and puffed up. Remove from oven and let cool slightly on wire racks. For the herb infused olive oil, heat a small saucepan over low heat. Add fresh herbs of choice and allow them to infuse into the oil for 15 20 minutes, then strain the oil into a dipping bowl.

Chef’s Insight

The combination of tapioca flour and Parmesan cheese creates a unique texture that is both crispy and soft, making it irresistible.

Notes

To ensure a smooth batter, blend all ingredients until fully incorporated.