Catupiry Pao
Chef Adam Meyer of Brasero | Chicago
“This dish has been on our menu at Brasero since we opened. Pao is a Brazilian cheese bread and this dish is our bread service course. It’s our highest selling dish and the Vitamix Commercial immersion blender helps us create large batches that are consistent and efficient.” — Chef Adam Meyer of Brasero
Adapted by StarChefs | December 2024 | Photo: Brad Danner
INGREDIENTS
Pao Dough:
Yield: 12 quarts
4.8 kilograms tapioca flour
2.4 kilograms whole milk
660 grams neutral oil
120 grams kosher salt
1.6 kilograms grated parmesan
1 kilogram mozzarella
20 whole eggs
Catupiry:
Yield: 12 quarts
2 pounds butter
2 pounds cream cheese
1 pound mozzarella
500 grams whole milk
15 grams kosher salt
METHOD
For the Pao Dough:
In the bowl of a stand mixer fitted with a dough hook attachment, add tapioca flour and set aside. In a saucepan over medium-high heat, bring milk, oil, salt, and 1.02 kilograms water to a boil. Once boiling, add to the bowl with tapioca flour. Mix on medium speed until well combined and a fondant-like consistency is achieved. With the mixer running on low speed, incorporate eggs, one at a time. Continue to mix until well incorporated. Working in batches, add cheese and continue to mix until fully incorporated. The dough should be soft and sticky. If the dough is too thin, add additional tapioca flour as needed to thicken. Wrap dough in plastic wrap and refrigerate.
For the Catupiry:
In a large mixing bowl, combine all ingredients. Using a Vitamix Commercial immersion blender, combine mixture until smooth and desired consistency is achieved.
To Assemble and Serve:
Heat oven to 400°F. Remove Pao Dough from refrigerator and using wet hands, divide and shape into golf-sized balls. Transfer balls to a parchment-lined sheet tray. Bake 15 minutes, or until golden brown. Serve with Catupiry.
