Ingredients

• a drizzle Oil or butter, for the pan
• 1 cup Whole milk
• 9 tablespoons (a little over 1 stick) Unsalted butter
• 1 teaspoon Salt
• 2 1/2 cups Tapioca flour
• 2 Large eggs
• 1 cup Grated Parmesan

Equipment

• Medium saucepan
• Stand mixer or wooden spoon
• Baking sheet
• Measuring cups and spoons

Instructions

1. Heat your oven to 425 degrees F and lightly oil or butter a baking sheet so the puffs release cleanly, then set it aside.
2. In a medium saucepan, combine the milk, butter, and salt and bring to a boil over medium heat, stirring until the butter melts fully.
3. Pull the pan off the heat and stir in the tapioca flour all at once, beating hard until it forms a thick, shaggy dough, then let it cool for a few minutes so it does not scramble the eggs.
4. Scrape the dough into a stand mixer (or keep going by hand with a wooden spoon) and beat until it feels just warm rather than hot, which keeps the texture smooth.
5. Add the eggs one at a time, beating until each is fully worked in before adding the next, so the dough stays glossy and cohesive instead of slippery.
6. Beat in the Parmesan until evenly distributed and the dough looks smooth and shiny.
7. Spoon the dough into rounded tablespoon balls onto the baking sheet, spacing them about 2 inches apart since they puff as they bake.
8. Bake for about 30 minutes until the tops are crisp and golden, then serve warm while the centers are at their chewiest.