Pao de queijo - Brazilian cheese bread

1) Heat the oven to 220C/200C fan/gas 7.
2) Add the milk, butter and salt to a medium saucepan and bring to the boil then remove from the heat.
3) Add the tapioca flour and stir until no more dry tapioca flour is visible.
4) Pour the dough into a bowl and using an electric mixer, on medium, beat until it is cool enough for you to touch for a few seconds.
5) Beat the eggs in one at a time, waiting until it is incorporated before adding the next.
6) Add in the cheese and beat again until mixed.
7) Spoon 1 tbsp balls of the dough onto a greased baking sheet, 5cm apart.
8) Bake for 25 - 30 mins until crisp and just starting to brown.
9) Eat while still warm. They can be stored up to a week and re warmed in the oven.