Has anyone ever been to a Brazilian restaurant?
I've been to Fogo De Chao in downtown Austin and oh my is it heaven.
I've been to Fogo De Chao in downtown Austin and oh my is it heaven.
It's an all you can eat meat buffet. Not like the mystery meat you get at golden corral either, but like real meat. Fresh and hot, they slice it right onto your plate. Pure meat perfection.
And if you aren't stuffing yourself with meat they also have an amazing salad bar, plus unlimited sides and cheese bread.
Known as pão de queijo. That stuff is so addicting, I could've eaten just that and been more than happy.
While these cheese puffs aren't traditional and aren't exactly the same thing, that is what inspired me to make them. I had been making eclairs that day and accidentally doubled my pastry dough. So what do you do? Make cheese puffs! Sweet and savory all from one pastry dough recipe.
Yes.
This recipe is very easy to make and the end results are very very worth it. Serve it right out of the oven and go off into cheesy bliss.
Smoked Cheddar Cheese Puffs
(Recipe by Sarah Eats Austin)
Ingredients
1/2 cup water
1/2 stick butter
Pinch garlic salt
1/2 cup all-purpose flour
2 eggs
1/4 cup shredded smoked cheddar cheese, plus more for sprinkling
1 tsp dried basil
Directions
Preheat oven to 425F.
In a small saucepan combine the water, butter and salt and bring to a boil. Reduce the heat and add the flour all at once and stir it vigorously with a wooden spoon. Cook until the mixture has formed a ball and has a slightly sweaty sheen to it and it has pulled away from the pan. Transfer the mixture to a mixing bowl and let cool for 3 to 4 minutes. The mixture does not have to be cold, just cool enough not to cook the eggs when added. Using an electric mixer or lots of good old-fashioned elbow grease, beat in the eggs 1 at a time. Do not add the second egg until the first is fully incorporated. Add in the cheddar and basil and beat for another second to combine.
Grease a muffin tin, and drop the dough in spoonfuls into each muffin hole. Sprinkle with more cheddar cheese and bake for 20-25 minutes.
Ingredients
1/2 cup water
1/2 stick butter
Pinch garlic salt
1/2 cup all-purpose flour
2 eggs
1/4 cup shredded smoked cheddar cheese, plus more for sprinkling
1 tsp dried basil
Directions
Preheat oven to 425F.
In a small saucepan combine the water, butter and salt and bring to a boil. Reduce the heat and add the flour all at once and stir it vigorously with a wooden spoon. Cook until the mixture has formed a ball and has a slightly sweaty sheen to it and it has pulled away from the pan. Transfer the mixture to a mixing bowl and let cool for 3 to 4 minutes. The mixture does not have to be cold, just cool enough not to cook the eggs when added. Using an electric mixer or lots of good old-fashioned elbow grease, beat in the eggs 1 at a time. Do not add the second egg until the first is fully incorporated. Add in the cheddar and basil and beat for another second to combine.
Grease a muffin tin, and drop the dough in spoonfuls into each muffin hole. Sprinkle with more cheddar cheese and bake for 20-25 minutes.
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