Johnny Cake Johnny Cake were originally called “journey cakes” because they could easily be carried on journeys and still taste as good at the end of the trip as at the beginning. Simple and nutritious, this recipe was also standard fare in the logging camps …
Carrot Raisin Amish Friendship Bread Carrot Raisin Amish Friendship Bread is a great way to use your Amish Friendship Starter. This bread will be a great addition to your Easter dinner. This recipe uses an Amish Friendship Bread Starter. If you have one started, your …
Pão de queijo or Brazilian Cheese Bread
Pão de queijo are basically a slightly bigger version of French gougéres. French gougéres [goo-ZHEHR] is a choux pastry that is piped into a ring or ball shape before being bake. We have made gougéres many times here on Turnips 2 Tangerines. Gougéres can be served hot or cold as an hors d’oeuvre or snack. They have become a real favorite, along with these Brazilian cheese rolls.
Gougére vs Pão de Queijo
Like gougére, the dough for pão de queijo starts on the stovetop, then eggs are beaten into the dough, one at a time and the end result is a delicious, crispy, cheesy, chewy puff/roll with air holes, that make them very light and airy. The biggest difference between the two is the flour. Pão de queijo are made with sour cassava flour or tapioca flour and Gougéres are made with all-purpose flour.
Queso Fresco Cheese
Pão de queijo are chewier and more bread-like than their gougére cousins, which makes them perfect to dunk into feijoada, Brazil’s most famous regional dish. Pão de queijo have a mild cheesy flavor, thanks to the addition of shredded/grated queso fresco cheese. You can find queso fresco cheese at most supermarkets. It’s the highly sought after cheese used in Mexican, Cubian, Spanish and South American recipes. Queso fresco cheese is loved for it’s mild flavor and creaminess when melted.
Both gougéres and pão de queijo are easy to prepare, delicious and quite frankly, should be prepared more often, like everyday! Well, ok maybe not everyday but definitely anytime you make soup, stew or chowder.
*A word about tapioca flour.*
If you have never used tapioca flour before you are in for a real surprise. Tapioca flour turns into a gelatinous, sticky, paste-like mess. It looks more like something you’d use for your kids art projects than something your going to add cheese too, bake and then eat! But rest assured, this stuff makes the best cheese rolls you’ll ever eat. Get the Recipe Here ▸