puffs

This popular Brazilian snack, known in its native country as pao de queijo, is gluten-free and works great as a mini savoury treat or a canape. Making it in an air fryer ensures it's extra crunchy on the outside while still chewy and soft on the inside.

Air fryer Brazilian cheese bread puffs recipe

milliliters (1 cup) milk

milliliters (1/2 cup) vegetable oil

(2 cups) tapioca flour

eggs

(1 cup) finely grated parmesan cheese

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5834691355001&=domain=taste

5348771529001-5834691355001

Princess Krofne/Cream Puffs are a traditional dessert found on most dessert displays. 

Princes Krofne / Cream Puffs

+ 2 tablespoons (120 g) unsalted butter

(250 ml) water

(3 g) salt

(13 g) sugar

(120 g) flour

(500 ml) milk

(60 ml) heavy cream (slatka pavlaka)

(100 g) granulated sugar

(g) vanilla extract

sugar

Preheat your oven to 350 F (200 C) and line a baking sheet with parchment paper. Set aside.

In a large pot, combine water, butter, salt, and sugar. Heat on medium-high heat until the butter is completely melted.

When the butter is completely melted, add in the flour (all at once) and stir with a wooden spoon until a dough forms and pulls away from the sides and bottom of the pot. It will turn into a smooth dough ball. Continue cooking the dough, moving it around, and stretching it with your spoon for another 2 minutes, this will ensure the flour is slightly cooked and any extra moisture is released. A thin film will form on the bottom of the pot. Remove from heat after 2 minutes.

Transfer the dough into a large mixing bowl and allow to cool to room temperature. Mix the dough every couple of minutes so it cools faster.

Once the dough has cooled, use a hand or stand mixer to incorporate the eggs, one at a time, into the dough. A hand mixer is best for this step. Add in one egg, then beat until the egg is incorporated. Repeat this step with all eggs. You should end up with a sticky, thick, dough that is able to be piped and forms a thick ribbon when pulled up with a spatula. Depending on the size of your eggs you may need 4 or 5 to achieve the proper texture.A note of caution: It will not look good when you start adding in the eggs. In fact, it will look like you did something wrong. But it will be ok, the mixture just needs some whisking and it will turn into a sticky, thick, dough.

Transfer the pastry dough into a piping bag fitted with a star tip. Pipe as many puffs as you'd like, but keep them all the same size so they cook evenly. I get 10-12 larger puffs from this recipe. Pipe the dough in a circle and work your way up, but avoid making a peak. It will burn in the oven. If you end up with peaks, just flatten them down slightly.

Bake the pastry for 30 minutes, and do not open the oven during the baking time. After 30 minutes, the pastry should be golden brown. If they are not quite golden brown after 30 minutes, cook for another 5-10 minutes. Remove from the oven and cool completely.

Choux Pastry

Add in half of the milk to a medium pot and reserve the other half. To the pot with the milk add in the granulated sugar, vanilla sugar, heavy cream, and vanilla extract. Heat on medium heat until just starting to boil.

While the milk heats up, to a mixing bowl add in the reserved milk, egg yolks, and flour. Whisk very well until the flour is combined and there aren't any lumps.

When the milk begins to just boil, add in the milk and flour mixture and whisk quickly. Continue whisking and cooking the custard until it becomes very thick. It will be slightly thicker than pudding. Once it has become very thick, continue cooking it for another 2 minutes. Remove from heat.

Taste the custard for sweetness and add any additional sugar if you'd like at this point. Transfer the custard to a bowl and cover with plastic wrap, making sure the plastic wrap touches the top of the custard (so a skin doesn't form). Cool to room temperature and then in the refrigerator until cold. Transfer to a piping bag when cold.

Vanilla Custard

Cut each pastry puff horizontally, pipe in the vanilla custard on the bottom piece and top with the top piece. Dust with powdered sugar before serving.

Assemble the Princes Krofne

Soft and slightly chewy Banana Puff Puff or banana fritter made with only 7 simple ingredients. These addictive deep-fried African doughnuts are a delicious variant of the famous beignet!

BANANA PUFF PUFF (BEIGNETS)

Large bananas or 8 baby bananas

Sugar

Nutmeg

Flour

Yeast

Salt

Water (warm)

Start by adding in a small bowl the warm water,1 tbs sugar,the yeast. Set aside for 7 minutes.

Then, in a large bowl add the bananas and the sugar and mash it with a potato masher or a fork.

Mix together flour, nutmeg, and salt.

Take the mashed bananas and sugar mixture and add 1 cup at the time of the dry ingredients mix and mix it well together adding also slowly the yeast mixture. Continue mixing it until you have a smooth lump-free dough.

Cover the dough with a kitchen towel and leave it aside for about 90 to 120 minutes. Check if the dough has risen sufficiently (you should see tiny air bubbles). It should be at least two times the size it was before.

Heat the oil, and make sure to use a deep pan. The oil must be hot but not too hot, around 340°F / 170°C. Test if the oil is hot enough by putting a drop of batter into the oil. If it is not hot enough, the batter will sink and stay at the bottom of the pot rather than rising to the top. Or use a thermometer to have the exact temperature.

Use your hands to start shaping the balls. Grab a little bit of mixture at a time and drop it into the oil. You can also use two spoons. Let them fry for a few minutes on both sides until the color becomes golden brown.

Take them out of the oil and let them drain on a paper towel-lined plate. Serve immediately with a sprinkle of powdered sugar or some dipping sauce of your choice. Enjoy!

https://www.youtube.com/watch?v=1mbq79lzCiw

Banana Puff Puff is a West African snack made from mashed Bananas and Flour. It's easy to make, delicious, and perfect for any occasion! Watch the video below to see how it's done.

Full recipe: https://keeshaskitchen.com/banana-puff-puff-beignets/

#bananapuffpuff, #nigerianpuffpuff, #easypuffpuffrecipe, #nigeriansnacks

How to make Banana Puff Puff | Amazing African Snack!

Quick curry puff recipe that went down a treat.


Malaysian Curry Puffs

Potatoes: 2 medium

Olive Oil: 3 tbsp

Curry Leaves: 1 sprig

Ginger: 2cm

cloves

Meat Curry Powder: 2 tbsp

tbsp

Beef mince: 150 g

Salt: 3/4 tsp

Caster Sugar: 1/2 tsp

Plain Flour: 250 g

Butter: 60 g

Water: 125 ml

Perfect for the lunch box or as an afternoon snack, these golden, cheesy bites are made straight in the pie maker.

Ham and Cheese Pie Maker Puffs recipe

white bread

mozzarella cheese, sliced

thinly sliced smoked ham

eggs, lightly whisked

milk

Hearty beef stew gets a delicious cheesy mash topping that's perfect for a cold Sunday night.

Top 6 puffs recipes from across the web

The most viewed puffs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Air fryer Brazilian cheese bread pu...

Princes Krofne / Cream Puffs

BANANA PUFF PUFF (BEIGNETS)

Malaysian Curry Puffs

Ham and Cheese Pie Maker Puffs reci...

Beef and beer stew with cheesy mash...

Top 6 puffs recipes from across the web

The most viewed puffs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Air fryer Brazilian cheese bread pu...

Princes Krofne / Cream Puffs

BANANA PUFF PUFF (BEIGNETS)

Malaysian Curry Puffs

Ham and Cheese Pie Maker Puffs reci...

Beef and beer stew with cheesy mash...

The most viewed puffs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine