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Extra Puffy Brazilian Cheese Puffs

5 from 8 reviews

Ingredients

Scale
  • 200g cheddar cheese, or a mixture of cheddar and parmesan
  • 200g milk of choice
  • 100g olive oil or melted butter
  • 1 tsp fine sea salt
  • 300g tapioca starch, or arrowroot
  • 3 large eggs
  • extra olive oil or butter for greasing tins, or paper muffin cups

Instructions

Thermomix Method

  1. Cut cheese into 2cm cubes and grate in Thermomix 8 sec/speed 8. Remove from bowl and set aside.
  2. Place milk, oil and salt into Thermomix bowl and heat 5 mins/90C/speed 1.
  3. Add tapioca starch and mix to combine, 20 sec/speed 6.
  4. Allow to cool for 20 mins or so.
  5. Add eggs and cheese and mix 20sec/speed 6.
  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).
  7. Meanwhile, prepare a 12 hole muffin tin by greasing with some olive oil or butter, or line muffin tin with paper liners.
  8. Preheat oven to 200C.
  9. 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.)
  10. 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.
  11. Serve hot for super crunchy outside and chewy inside! (I love to split them open and slather with butter… mmmmm!!)

Conventional Method

  1. Grate cheese and set aside.
  2. 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.)
  3. Remove from heat, add tapioca starch and mix to combine. Cool mixture for 20 mins or so.
  4. 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.

Storage

  1. 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!

Notes

  • 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!!