Pao de queijio with celeriac mascarpone cream

Pão de queijo with celeriac mascarpone cream and prosciutto

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Pão de queijo with celeriac mascarpone cream and prosciutto

Pao de queijio with celeriac mascarpone cream

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.

  • Author: Sandy Tang
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 24
  • Category: Canape
  • Method: Baking

Ingredients

Pao de quejio

  • 1 large egg

  • 170g tapioca flour

  • 70g extra virgin olive oil

  • 134g whole milk

  • 30g sugar

  • 65g grated parmesan cheese

  • 10g salt +/- 5g to taste

Mascarpone cream

  • ¼ Celeriac

  • 100g mascarpone cheese

  • Handful of chives

  • Salt & Pepper to taste

To serve:

  • Prosciutto, sliced

Instructions

Pao de quejio

  1. Pre- heat mini muffin tins in the oven
  2. 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

  1. Cut and peel celeriac, add to boiling water. Simmer for 30 minutes until very soft.
  2. Add to food processor and blend until a puree is formed. Add salt and pepper to taste. Let the puree chill to room temperature.
  3. 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

3 thoughts on “Pão de queijo with celeriac mascarpone cream and prosciutto

  1. Iain Wallington

    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

    Reply
    1. mchefsandy Post author

      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!

      Reply

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