Place a large saucepan over a high heat and add the butter, milk, water and salt. Bring to a boil and remove from the heat instantly.
2 tsp salt, 2/3 cup milk, 2/3 cup water, 6 oz unsalted butter
Add the tapioca flour and stir until lovely and smooth.
4 cups tapioca flour
Once smooth put to one side and leave for 15 minutes.
Turn on the oven and preheat to 190C/375F/Gas Mark 5.
After 15 minutes, add the beaten eggs and the parmesan cheese and stir until fully combined. The consistency will resemble cottage cheese but that’s fine.
4 large eggs, 2 cups parmesan
I use a large ice crema scoop for the portion but use what you have to hand. Divide the mixture into 12 equal portions and place onto a baking tray. There is no need to line or oil the tray.
Place the baking tray into the preheat oven for 15 – 20 minutes or until the balls a light brown colour.
Remove from the oven and allow to cool slightly before serving.