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Parmesan & Chive Cheese Puffs
Small tapioca cheese puffs with a crisp shell, a chewy centre and fresh chives.
60 minutes · Easy · 4 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Tapioca starch170 g
- Whole milk110 ml
- Neutral cooking oil35 ml
- Egg1 whole
- Parmesan75 g
- Fresh chives6 g
- Salt0.25 tsp
Quantities describe recipe usage, not package sizes.
Allergen notes
Milk and egg. Parmesan may use animal rennet.
Method
Heat the oven
Heat the oven to 200°C conventional / 180°C fan. Line a baking tray with parchment. Finely grate the Parmesan and snip the washed, dried chives. Put the tapioca starch in a heatproof bowl.
Scald the starch
Heat the milk, oil and salt in a small saucepan until it reaches a full boil. Immediately pour over the starch and mix firmly with a sturdy spoon until no dry starch remains. Let the sticky mixture cool for 10 minutes until warm rather than hot.
Make the dough
Beat the egg in a cup. Work it into the cooled starch mixture a little at a time, then mix in the Parmesan and chives until evenly distributed. The dough should be sticky but scoopable, not a flowing batter. Rest for 5 minutes.
Bake the puffs
Use two spoons to divide the dough into 12 equal mounds, spaced at least 4 cm apart. Bake for 22–28 minutes until puffed, lightly golden and firm outside; split one to check the centre is springy and chewy, without wet batter. Rest for 5 minutes and serve three per person.
Tapioca starch is not whole cassava flour. The cheese puffs are best warm; a chewy centre is intentional.
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