Brazilian Cornmeal Choux (Broinhas de Fubá)
Back in Brazil, I used to have different options for snacks and breakfast from what I have here in the United States. Instead of processed, pre-packaged snacks, many of the snacks I used to eat were handmade (by my grandma when a kid or local bakeries) and made with fresh, local ingredients.
One of my favorite snacks has always been broas de fubá, a traditional cornmeal pastry. It can be simple without filling/toppings or savory toppings like bacon, ham, and chives. Both options are delicious! You can find them in most homes or bakeries in Brazil. However, finding them in NYC is not as easy, even in Brazilian markets or bakeries. Thus, I started doing them myself. I adapted the recipe for the simple broa (without filling) from Rita Lobo (a well-known chef in Brazil) to my reality here. Now, I’m sharing how I make them here with you so you can also enjoy this light and yummy pastry during your snack or breakfast times!
INGREDIENTS
⅓ cup of fine cornmeal (the finest you can find)
¾ cup of all-purpose flour
½ cup of milk (you can use alternative milk, I’ve used barista oat milk)
½ cup of water
2 tbsp of sugar
75g of unsalted butter
3 large eggs
½ tsp of salt
1 tsp of fennel seeds (optional)
zest of 1 lemon (optional)
INSTRUCTIONS
Here’s a step-by-step guide to making delicious broas:
Preheat your oven to 425°F (high temperature) and place a large baking sheet on top of parchment paper. You can grease the baking sheet with butter (if using a non-stick one, just sprinkle with cornmeal) to make the paper stick better.
In a bowl, mix the flour and cornmeal.
Combine the milk, water, sugar, butter, fennel seeds, and salt in a medium saucepan. Heat over medium heat.
Once it starts boiling, add the flour and cornmeal and stir well with a spatula to form a smooth dough with which you can form a ball. Cook for about 2 minutes, stirring constantly, until a thin layer of dry dough forms at the bottom of the pan.
Turn off the heat and transfer the dough to a stand mixer (use the cake beater). Beat on low speed for 5 minutes to cool — this step is very important to prevent the eggs from cooking when added.
Add one egg at a time, beating well between each addition to incorporate. After the last egg, let it beat for about 2 minutes until a shiny dough forms.
Using an ice cream scoop or tablespoon, shape the dough into a ball (like a cookie) and drop it onto the baking sheet (you can also use a piping bag as I did). Repeat with all the dough, leaving about an inch of space between each one.
Sprinkle the broas with cornmeal and bake in the preheated oven at 425°F for about 15 minutes (if using the piping bag to make mini broas, bake for about 10–12 min) until they rise — at this initial stage, the oven needs to be very hot to create steam and make the broa hollow.
After they rise, reduce the oven temperature to 350°F and bake for another 25 minutes (if using the piping bag to make mini broas, bake for about 20 min) until the broas are golden and firm.
Remove from the oven and serve immediately. They are hollow like other pastries made with pate choux and are neither too sweet nor salty, so you can fill them with savory or sweet fillings.
