Step 1

Preheat the oven: Arrange 2 racks to divide the oven into thirds and heat to 450°F.

Step 2

Line two baking sheets with parchment paper, foil, or a silicone baking mat.

Step 3

In a medium saucepan over medium high heat, place the milk, oil, and salt in and bring to a gentle boil over medium heat. Stir occasionally to prevent burning.

Step 4

When you see big bubbles forming, remove from heat.

Step 5

Add tapioca flour and stir in until completely mixed. Dough will be very heavy and sticky at this point.

Step 6

Transfer dough to a stand mixer fitted with the paddle attachment.

Step 7

Beat dough for a few minutes until it is slick and cool to touch.

Step 8

When dough is cool enough to hold your hand to for a few seconds, beat eggs in one at a time - let the mixer incorporate the eggs completely before adding in the next. Scrape down sides of bowl if needed.

Step 9

Beat in the cheese until fully mixed through.

Step 10

Dough will be soft, lumpy, sticky, and a consistency between cake and cookie dough.

Step 11

Using a small ice cream scoop (keep a bowl of hot water nearby to clean and heat the ice cream scoop for easy cleaning and scoping), scoop out small balls and place them on lined baking sheet.

Step 12

OR, add dough to greased muffin tin or cake pop pan.

Step 13

Place the baking sheets in the oven and immediately reduce the heat to 350°F. Bake for 15 minutes.

Step 14

Bake until the puffs have puffed, the outsides are dry, and they are just starting to turn golden-brown on the bottoms, 10 to 15 minutes more. (The tops will not brown much.) Cool for a few minutes and eat warm.