Daring Bakers: Pao de Queijo


This month’s Daring Bakers’ Challenge took us on a trip to beautiful Brazil! Renata of “Testado, Provado & Aprovado!” taught us how to make Pao De Queijo, tasty cheese buns that make the perfect snack or treat, and that will make your taste buds samba!

When we were going through the elimination testing for the Low-FODMAP thing, I had come across these Brazilian cheese rolls made with tapioca starch and Parmesan cheese but were otherwise made just like pate a choux. Fast forward almost 18 months and I had a dream about these rolls, specifically about not being able to find the recipe even though I was looking in the book it came from. Two days later I checked the Daring Bakers board and found that this month’s challenge was the exact same Pao de Queijo I’d been dreaming about.

Spooky, right?

But in the tastiest way possible!

Our hostess, Renata, gave us a couple of variations on the Pao de Queijo I had made before, one of which involved making not puffs but waffles with the mixture. Her versions also tended to use cheeses that weren’t so dry, and I had a block of apple-smoked Cheddar in the fridge just waiting for a good use.

Pao de Queijo Waffles

Pao de Queijo Waffles

But what can you do with a cheese-filled waffle? I decided they were perfect for a Brazilian take on Eggs Benedict, in place of the traditional English muffin halves. With a bit of thin-sliced ham, some poached eggs, and some Hollandaise courtesy of Trader Joe’s (I could make it myself, of course, but who feels like making a finicky sauce when you’ve just worked 9 hours and gone grocery shopping–not I!), and a broiled banana on the side, I present to you:

Eggs Benecio!

Eggs Benecio!

This was so incredibly good. I do need to work on my egg poaching–I’m a bit out of practice–but otherwise it went off without a hitch. In fact, we stopped by the outlet mall on our way back home from the most recent convention and I was very tempted to pick up some Poach Pods (affiliate link) from the kitchen store. But where’s the challenge in that?

Wonder what next month’s challenge will be, and if it will be another recipe of my dreams!

If You’re Looking for a Christmas Breakfast Idea…


This waffle recipe I was sent, recently, might be one to try.

As it happens, I was making up my Christmas list when a recent submission came in and it got me to thinking: I love waffles but haven’t owned a waffle iron in years. (I think I gave Mom’s old waffle iron to my brother at least 5 years ago.) After reading Rose Levy Beranbaum’s “Orange Waffles with Burst of Cranberry Topping”, an iron went on my list.

RLB Orange Waffles

Normally I’m not one to pass along someone else’s recipe without testing it myself (especially since it’s in service of promoting an appliance/manufacturer I’ve never used), but Ms. Beranbaum’s recipes hold major sway with me–her Cake Bible was one of my major references when I was branching out from cake mixes to scratch cakes and teaching myself as much about the pastry arts as I could before I was able to enroll in Culinary School.

Burst of Cranberry Topping

(includes weight measurements for key ingredients)

  • 1 cup water (8 fluid oz.)
  • 1 ½ cups sugar (10.6 oz.)
  • 3 tbsps. Cornstarch (1 oz.)
  • 4 cups fresh (or thawed frozen) cranberries (400 grams)

In a medium saucepan, stir together the water, sugar, cornstarch, and cranberries. Bring the mixture to a boil over medium heat, stirring constantly. Stop stirring, reduce the heat, and simmer for 1 minute, swirling the pan occasionally. The mixture will be thickened but pourable. Keep it warm or reheat it before serving.

Orange Waffles:

(Serves 4) served here with Chef’sChoice® WafflePro® M852

  • 8 tbsp.  unsalted butter, softened (4 oz.)
  • 2 cups  cake flour (lightly spooned into cup and leveled off) (8 oz.)
  • 4 tsps. Baking powder
  • ¼ tsp.   salt
  • 1 Tbsp. orange zest
  • 2 large eggs (3 fluid oz.)
  • 1 cup buttermilk (8 fluid ounces)
  • 1 cup whole milk (8 fluid ounces)

In a small saucepan over low heat, or microwave safe container, melt the butter. Allow it to cool to room temperature. In a large bowl whisk the flour, baking powder, salt, and orange zest until evenly blended. In a medium bowl, whisk eggs, buttermilk, and whole milk until well blended. Add this mix, to the flour mixture and mix with a fork just until all the flour is moistened. Stir in the butter just until evenly blended. The batter should be lumpy. Use batter immediately after preparation. For best results, use the Chef’sChoice Model 852 wafflemaker on color control setting four, baking for three minutes (or when steam emitted from plates has largely dissipated). (For other waffle makers check manufacturer directions). Cook the waffles and remove them to the oven racks to keep warm until serving. Serve with hot cranberry topping. Of note, these waffles freeze perfectly and reheat in just a few minutes in a toaster or oven preheated to 300ËšF.

Since we do presents on Christmas Eve with my family I’ll be hoping the waffle iron is one of the presents with my name on it so I can give these a try. If not, I’ll be hitting up the after-Christmas sales for sure.

Recipes and image provided by Chef’sChoice.