Pao de queijo with sweetcorn butter
Pao de queijo is an iconic Brazillian bread, made with tapioca starch and cheese for chewy, cheesy gluten-free bread buns. Here Caroline Martins serves her pao de queijo with a really simple sweetcorn compound butter, which in the restaurant she moulds into a perfect corn cob.
Ingredients
Metric
Imperial
Pao de queijo
- 1 large egg
- 80ml of vegetable oil
- 160ml of whole milk
- 170g of tapioca starch
- 65g of mature cheddar, grated
- 1 tsp salt
Sweetcorn butter
- 200g of butter
- 150g of tinned sweetcorn
- 10g of flaky sea salt
Equipment
- Silocone mini muffin moulds
Method
Preheat the oven to 200°C. Grease a 12 cup mini muffin tin
Blend all the ingredients for the pao de queijo until smooth
- 1 large egg
- 80ml of vegetable oil
- 160ml of whole milk
- 170g of tapioca starch
- 65g of mature cheddar, grated
- 1 tsp salt
Pour the batter into a prepared mini muffin tin, leaving around 1 cm room from the top
Bake the pao de queijo for 15–20 minutes or until they expand and are brown all over
Remove from the oven and allow to cool
For the sweetcorn butter, add all the ingredients to a food processor and blitz until smooth. Take care not to let the food processor overheat, or this will melt the mixture and it will split
- 200g of butter
- 150g of tinned sweetcorn
- 10g of flaky sea salt
Serve the pao de queijo with the butter for spreading. At the restaurant, the butter is moulded into the shape sweetcorn, as seen above
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