Pao do Queijo

I’ve been wanting to make Brazilian pao do queijo (cheese bread) for ages, but only recently was able to find tapioca flour. This was my first attempt and they came out ok and tasted just as they should. I used this recipe, but the baking time was a good bit longer and I had to add extra flour, maybe 60 to 100 grams more to get a workable dough. I think they could have risen more, but no matter, the taste is the most important thing. Any tips welcome! I’m hoping they freeze well, otherwise we’ll have to eat quite a few tomorrow!

https://www.greatbritishchefs.com/recipes/pao-de-queijo-recipe