Ingredients
Batter
- 35 grams Parmesan cheese, Milled
- 250 grams cream cheese, Softened
- 35 grams Butter, Softened
- 4 eggs
- 250 grams tapioca starch
- 1 teaspoon baking powder GF, Refer to EDC
- 1 pinch salt
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
If you haven’t got pre-milled cheese at hand or softened cream cheese and butter follow these steps first:
· Cube the parmesan and mill for 3 seconds speed 9, set aside.
· Cube the cream cheese and butter add to bowl and soften 37° 2-3 minutes on speed 1.
Pre-heat the oven to 180° conventional or 170° fan forced lightly grease 2 x 12 cup muffin tins.
1. Add eggs mix on speed 4 for 15 seconds and scrape down TM bowl.
2. Add tapioca starch, baking powder, salt and parmesan mix on speed 4 for 20 seconds (I check mine at 15 seconds and scrape down the bowl resume for 5 seconds), make sure all ingredients are well incorporated.
3. You should have a glossy batter, divide this into the muffin tins and bake for 20 minutes or until golden.
Enjoy!
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Method
Tip
These are a favourite from Brazil, the outer texture resembles a choux like pastry with a chewy cheesey centre. Really yummy served straight from the oven. You can vary this recipe, I have halved it successfully and you can make it in mini muffin tins for cocktail parties.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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