Pão de queijo are Brazilian cheese rolls resembling the French ‘Gougères’ or cheese puffs. The ‘Brazil nut’ is mainly harvested along the banks of the Amazon and is spiced up here to give it an extra.
Preparations (6 persons)
Pão de queijo
The Brazilians use tapioca flour instead of wheat flour like most traditional cheese puffs. Brazilians traditionally use palm oil as fat. This oil we have replaced with peanut oil.
- 250 g Milk
- 100 g Peanut oil
- 3 g Salt
- 220 g Tapioca flour , sifted
- 100 g Egg
- 75 g Parmesan , grated
Preheat the oven to 175 ° C. Bring the milk with the oil and the salt to the boiling point. Add the tapioca flour and mix until a homogeneous, but flabby mass. Put the mass in a food processor and whisk cold. Add while whisking the egg bit by bit. Add the cheese and mix. Spoon some dough on a baking tray with greaseproof paper. Bake in the preheated oven until golden brown (about 20 minutes).
Spicy Brazil Nuts
For the spice mix, we have used the most common spices used in Brazilian cuisine including chili, cilantro, turmeric. Any other hand-made or homemade spice mix can replace the mix. Foodpairing® gives plenty of inspiration.
- 3 g Sweet bell pepper powder
- 4 g Coriander seed
- 1 g Chili pepper , dried
- 2 g Garlic , freeze-dried
- 0,4 g Star anise , powder
- Turmeric , powder
- Egg white
- Brazil nut
Blend the spices and mix finely. Sieve. Add some salt if desired. Blend the ‘brazil nuts’ with some egg white or sugar syrup. Sprinkle with the spice mixture and blend. Dry the nuts at 90°C in the oven. Allow to cool.
Enjoy these Brazilian snacks with a twisted Raspberry Caipirinha!
Cachaça – Lime – Cane Sugar – Raspberry
