Ingredients
Equipment
Method
- Preheat your oven to 375°F. A hot oven is essential for achieving that crisp outer layer while keeping the inside soft and chewy.
- Gather a large bowl and add tapioca flour. Set it aside for later. This flour is the backbone of the recipe, so make sure it’s ready!
- In a medium saucepan, combine unsalted butter, whole milk, and salt. Heat the mixture over high heat until it comes to a boil.
- Once boiling, remove the saucepan from heat and carefully pour the hot liquid over the tapioca flour. Stir the mixture until it becomes smooth. You can use a spatula or a wooden spoon for this step.
- Set the dough aside and allow it to rest for 10 to 15 minutes. This resting period helps to hydrate the flour fully.
- After resting, it’s time to add the flavors! Mix in the parmesan cheese, cheddar cheese, and eggs. The dough will be soft and slightly sticky, but that’s exactly what you want.
- Prepare a baking sheet or a greased muffin tin. If you prefer perfectly round cheese puffs, you can grease your hands with oil and gently roll the dough into balls.
- Drop generous 1.5 tablespoon-sized scoops of dough onto the baking sheet or into the muffin tin. The spacing should allow them to rise and expand during baking.
- Place the tray in the preheated oven and bake for 10 to 12 minutes. Keep an eye on them; you want them to be golden brown on top.
- Once they’re out of the oven, serve them warm for the best experience. The aroma will fill your kitchen, inviting everyone to dig in!
Notes
Storage leftovers in an airtight container in the fridge for up to three days. You can reheat them in the oven for a few minutes to restore their texture.