Brazilian Cheese Puffs - Pao De Queijo (Gluten Free) - cooking recipe

Ingredients

4 ounces butter
2 ounces water
2 ounces milk
3/4 teaspoon table salt or 1 teaspoon kosher salt
8 ounces tapioca starch, about 2 cups
2 teaspoons minced garlic
3 3 ounces grated romano cheese or 3 ounces grated asiago cheese, about 2/3 cup
2 large eggs, lightly beaten

Preparation

Preheat oven to 375 deg F. Lightly grease a large baking sheet or line with parchment paper.
Put the butter, water, milk and salt in a medium saucepan, and heat until the butter has melted and the mixture has come to a full boil. In the meantime, put the tapioca starch in the bowl of your stand mixer.
Pour the boiling mixture over the tapioca starch, beating to combine. Continue beating at a high speed until the mixture becomes smooth and elastic-looking - this will take only a couple of minutes.
Beat in the garlic and cheese until well combined.
Stick your finger into the dough. If it's uncomfortably hot, wait until it cools a bit. It should still be rather hot, but not uncomfortable.
With the mixer going, gradually dribble in the beaten eggs, beating till well combined and smooth.
Drop the mixture in 2 tbl balls (about the size of a golfball) onto the baking sheet, spacing about 1 1/2 in apart. Don't worry if the surface is a little rough - it will smooth out as it rises and bakes. The balls will flatten a little, but should hold their shape.
Bake the rolls for about 20 minutes, until they have a freckled appearance (from the browning cheese) and begin to color a bit.
Remove from oven and serve hot. Reheat briefly in the microwave if serving at a later time.
Note: KA mentioned that tapioca starch or flour varies from brand to brand and even from batch to batch. You may need to add more tapioca, up to about 1/2 cup, to get a good consistency dough. If you've ever made cream puffs, that's the consistency you are looking for.