These little Brazilian cheese puffs are naturally built on tapioca starch instead of flour, which is exactly what gives them that irresistible chewy, stretchy interior once they come out of the oven. Whole milk, oil, and a full cup of finely grated Parmesan get worked into a smooth, glossy dough, then shredded mozzarella gets folded in for extra pull and richness. Rolled into small balls and baked until golden and puffed, they turn hollow and airy inside with a light, crackly crust outside. There's no kneading, no proofing, no fuss — just a quick saucepan dough you mix, shape, and bake. Warm from the oven, they're crisp-edged and pillowy soft in the middle, with that unmistakable cheesy tang in every bite. It's a naturally solid choice for a gluten free spread, whether you're serving them as a snack, a bread basket swap, or alongside soup.
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Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
Combine the milk, water, oil, and salt in a medium saucepan over medium-high heat and bring to a full boil, stirring once or twice.
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