Pão de queijo with celeriac mascarpone cream and prosciutto
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Pão de queijo with celeriac mascarpone cream and prosciutto
Pao de quejio is one of my favorite snack after-school. In Macau we usually use glutinous rice flour instead of tapioca (similar to Japanese mochi cheese bread), and the flavour from the cheese is more subtle. Personally I like bold flavours, so this recipe sticks with loads of a rippen cheese – Parmesan as many Brazilian recipes suggested.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24
- Category: Canape
- Method: Baking
Ingredients
Pao de quejio
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1 large egg
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170g tapioca flour
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70g extra virgin olive oil
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134g whole milk
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30g sugar
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65g grated parmesan cheese
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10g salt +/- 5g to taste
Mascarpone cream
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¼ Celeriac
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100g mascarpone cheese
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Handful of chives
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Salt & Pepper to taste
To serve:
- Prosciutto, sliced
Instructions
Pao de quejio
- Pre- heat mini muffin tins in the oven
- Mix all ingredients for in a blender. Pour mixture to mini muffin tins, about 3/4 fill, bake for 15 minutes at 200 degree C
Celeriac mascarpone cream
- Cut and peel celeriac, add to boiling water. Simmer for 30 minutes until very soft.
- Add to food processor and blend until a puree is formed. Add salt and pepper to taste. Let the puree chill to room temperature.
- Fold mascarpone into the celeriac puree. Add chopped chives. Chill mixture in the fridge.
To assemble:
- Pipe celeriac mascarpone into each mini bread, layer with prosciutto.
Keywords: pao de queijio, cheese bread
Hi Sandy Iain here I wanted to make Pao de Queijo a few months ago but I couldn’t find any tapioca flour ( tapioca starch I think it’s the same just different name ) where can I buy some ? I almost bought arrowroot flour/starch but decided against that. Thanks Iain
Hey Iain! I usually brought mine in the closest Chinese grocery store. I also saw that they sell it online on souschef.co.uk 🙂 Hope this helps!
Hi,
I bought my online from Amazon and did Sandy’s recipe which was amazing! 😉