These crisp yet chewy cheese puffs are traditional staples in Brazil. Epicurious member InewportTX, from Pflugerville, Texas, recommends cooking the balls in mini-muffincups, as the dough will be fairly runny. Find tapioca flour (also known as manioc starch and tapioca starch) at specialty markets like Whole Foods.

　　

Ingredients

Makes 2 dozen puffs

　　1 cup low-fat milk

　　1/2 cup (1 stick) unsalted butter

　　1 teaspoon salt

　　2 cups tapioca flour

　　2 large eggs, lightly beaten

　　1 1/2 cups freshly grated Parmesan cheese

　　Special equipment: 2 mini-muffin pans with 12 (1-ounce) cups

　　

Step 1

Position a rack in the lower third of the oven and preheat the oven to 400°F. Lightly butter 2 mini-muffin pans.

　　

Step 2

In a small saucepan over moderate heat, combine the milk, butter, and salt. Warm the mixture just until boiling, then remove from the heat and gradually whisk in 1 cup of the tapioca flour. Transfer to the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low, gradually add another 1/2 cup tapioca flour, followed by the eggs, and then the remaining 1/2 cup of tapioca flour and beat until well blended. With the mixer still on low, add the cheese and beat to combine. The dough will be sticky.

　　

Step 3

Spoon 1 1/2-inch scoops of dough into the prepared mini muffin cups and bake until puffed and golden brown, about 25 minutes. Serve warm.

　　The Epicurious Cookbook