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Brazilian Tapioca and Cheese Rolls

PAIR WITH

Brazilian Seafood and Coconut Soup

(PAGE 80)

Black Bean Soup with Roasted Red Pepper Cream

(PAGE 54)

Called

pão de queijo,

or “cheese bread” in Portuguese, these little rolls are the sexy South American cousins of the chic

gougères

on

page 166

; but they rely on tapioca flour instead of wheat flour, so they’re gluten-free. They’re a little spicy thanks to the jalapeño and nicely salty from Asiago cheese, so they work well with soups that have a little spice, like the seafood and coconut soup on

page 80

and the black bean soup with red pepper cream on

page 54

.

MAKES

24

PUFFS

SERVES

6

ACTIVE TIME

10

MINUTES

TOTAL TIME

30

MINUTES

1

/

3

cup [80 ml] milk

1

/

4

cup [50 g] coconut oil

1

/

4

tsp sea salt

3

/

4

cup [85 g] tapioca flour

1 large egg, beaten

1

/

2

cup [45 g] shredded Asiago cheese

1 Tbsp finely chopped jalapeño or Fresno chile

1.

Preheat the oven to 400°F [200°C].

Coat two twelve-well mini muffin tins with cooking spray and place the tins on a rimmed baking sheet.

2.

In a microwave-safe measuring cup with a spout, combine the milk, coconut oil, and salt.

Microwave on high until the coconut oil has melted and the milk is hot to the touch, about 1 minute.

3.

Place the tapioca flour in a food processor and, with the machine ru

Scrape down the sides of the work bowl and let the mixture stand, uncovered, for 5 minutes to cool.

4.

Replace the processor’s lid and, with the machine ru

Stop and scrape the sides again.

Add the cheese and jalapeño and pulse a few times to combine all the ingredients (about ten 1-second pulses).

5.

Pour a scant 1 Tbsp of the batter into each of the prepared muffin wells.

Bake, rotating the pan once, until the rolls are puffed up and golden brown, 15 to 20 minutes.

Cool the puffs in the pan for 5 minutes.

6.

Serve the puffs warm.

GET AHEAD:

Store the baked rolls in zip-top plastic freezer bags in the freezer for up to 3 months. To reheat, wrap the frozen rolls loosely in aluminum foil and bake in a 350°F [180°C] oven until heated through, about 15 minutes.