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!
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.
- 200g cheddar cheese, or a mixture of cheddar and parmesan
- 200g milk of choice
- 100g olive oil or melted butter
- 1 tsp sea salt
- 300g tapioca starch, or arrowroot
- 3 large eggs
- extra olive oil or butter for greasing tins, or paper muffin cups
- Cut cheese into 2cm cubes and grate in Thermomix 8 sec/speed 8. Remove from bowl and set aside.
- Place milk, oil and salt into Thermomix bowl and heat 5 mins/90C/speed 1.
- Add tapioca starch and mix to combine, 20 sec/speed 6.
- Allow to cool for 20 mins or so.
- Add eggs and cheese and mix 20sec/speed 6.
- Place mixture into a large bowl and set in the fridge or freezer to completely cool and become firm (at least 30 mins in freezer, or 1 hour in fridge – can be left a day or two in fridge in a sealed container).
- Meanwhile, prepare a 12 hole muffin tin by greasing with some olive oil or butter, or line muffin tin with paper liners.
- Preheat oven to 200C.
- Scoop out cold mixture into muffin cups with an ice cream scoop or large dessert spoon, so the cups are approx 3/4 filled with a rounded top. (Mixture will be very stiff and even have a dry, crusty layer – that’s fine, the crusty bits will melt and they will cook perfectly.)
- Bake for 25 mins, or until golden brown and crunchy on the outside. Make sure they are firm to touch before removing from oven, so they don’t fall. To make them even crunchier on the outside, you can turn off oven, leave door a little ajar, and leave them there for another 10-15 mins.
- Serve hot for super crunchy outside and chewy inside! (I love to split them open and slather with butter… mmmmm!!)
- Grate cheese and set aside.
- Heat together milk, oil and salt in a saucepan on the stovetop over med-high heat, just until milk is hot but not boiling. (Stir now and then while it heats.)
- Remove from heat, add tapioca starch and mix to combine. Cool mixture for 20 mins or so.
- Add eggs and cheese and mix well in a food processor or blender, until quite smooth. Place into fridge or freezer so mixture is completely cold before continuing with recipe above.
- Keep batter in fridge for up to 3 days. Keep baked puffs in a sealed container/bag in the fridge for up to a week, or in freezer for a month or so. They’re yummy served cold but will be chewy, not crunchy on the outside. Leftover puffs can be halved, turned upside down, and heated in hot grill to bring back the crunch!
- If you’re looking for a grain free, nut free, dairy free savoury muffin that is similar, try the nut free, dairy free version of the Fat Bomb Muffins in our Life-Changing Food cookbook! They are delicious too!!