These are identical with Gougères except that gougères use ordinary flour, not tapioca starch. The reason some people's panade or panado (as the dough is called in French and Italian respectively) did not thicken is because the milk was not hot enough. The solution to this is to put the pan back on the heat and stir until the dough has thickened (which is always done in the French equivalent). The same technique is used for profiteroles and éclairs.
How to Make Pão de Queijo (Brazilian Cheese Bread) Cooking Lessons from The Kitchn
|7/12/14 12:44 PM|