Review Brazilian Cheese Puffs pge 166 Travelling with TMX

[judydawn]

These looked so nice in the book and were so easy to make so off to the shops to buy the tapioca flour and gruyere cheese, none available so I substituted with Swiss cheese.

 I was unable to 'mold into walnut sized balls' as my mixture was more like a pancake batter.  Not sure if I did something wrong but I had seen pictures of this recipe made in mini muffins tins so I went down that path.  I will definitely make this recipe again as I have plenty of tapioca flour to use up and it will be interesting to see how the next lot of mixture turns out.

My mixture made 35 (not 25 as per recipe) of the most delightful little puffs, hard on the outside and soft on the inside.  I cooked them for 20 minutes and they remind me of Yorkshire puddings, a cheesy version.  I've turned some over to show the hole in the bottom which could be filled with gravy if you use these to accompany a roast.  They are delicious just eaten warm straight out off the tray and would be the perfect accompaniment to a bowl of soup. 

Linked JD

[Cornish Cream]

A great review Judy.They look so moreish 

[judydawn]

Thanks Denise, they must have been because I ate 6 of them just after I'd eaten lunch.  They were nice cold too.

[cookie1]

I can't wait to give these a try Judy. They sound lovely.

[Bedlam]

Look great Judy, I must confess that book is the only tmx book I would give away. Will give that recipe a try.

[judydawn]

Thanks girls.

[Blanche]

Look very good Judy, in Brasil we do it with a cheese that exist only here and make a diference in the consistency.

[judydawn]

They certainly are lovely Blanche, I'd love to try your version - it's a pity not all cheeses are available to us.

[Blanche]

It really is. I once tried  to make it with a different cheese and it was good but not the same taste.