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Brazilian Cheese Puffs - fully loaded Pão de Queijo with Parmesan cheese. These cheese puffs are addictive and taste just like Brazilian restaurant's!
I love Brazilian steak house, or churrascaria, where they serve endless supplies of meats.
While the meats are juicy, tender and amazing, I mostly go for the Brazilian cheese puffs!!
Called Pão de Queijo, these cheese puffs are so addictive, delicious, and once you start eating, you just can’t stop.
I just love all kinds of cheesy bread, such as cheese breadsticks and gougeres cheese puffs. So I made these breads, and in no time, I gobbled them up!
Homemade Brazilian Cheese Puffs Recipe
While I would love to dine out often, but Brazilian restaurants are expensive!
So I learned to make them at home.
I have another great Pão de Queijo recipe that I learned from Simply Recipes but I am constantly trying to make it exactly the same as the restaurant, so this is it.
This recipe is from Kitchn.
I love the cute shape.
The recipe is super easy, fail proof and absolutely mouthwatering.
Make a bunch of these, you will finish them all in no time!
Frequently Asked Questions
This recipe is only 88 calories per serving.
What To Serve With Brazilian Cheese Puffs
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Brazilian Cheese Puffs Recipe
Ingredients
- 1 cup whole milk
- 1/2 cup vegetable oil
- 1 teaspoon salt
- 10 oz. (280g) tapioca flour
- 2 large eggs
- 1 1/2 cups grated Parmesan cheese
Instructions
- Preheat the oven to 350°F (176°C). Line 2 baking sheets with parchment paper. Place the milk, oil, and salt in a medium saucepan and bring to a gentle boil over medium heat, stirring occasionally. Remove from heat as soon as large bubbles start to form in the milk.
- Add the tapioca flour and stir with a wooden spoon until well combined. Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment. Beat the dough for a few minutes at medium speed until it smooths out and cools down.
- With the mixer on medium speed, add the eggs to the dough one at a time, waiting until the first egg is fully incorporated before adding the second. Scrape down the sides of the bowl, then beat in the cheese until the dough becomes very sticky.
- Scoop the dough with a small ice cream scoop, spacing the dough 2 inches apart (12 per baking sheet). Dip the scoop in water between scoops to prevent sticking.
- Bake for 15 minutes, then rotate the baking sheets from front to back. Continue baking for another 10 to 15 minutes, until the puffs have puffed up and the bottoms turn golden brown.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I substitue topiaca flour with all purpose flour?
Excellent recipe, but needs another 1/2 c to 1 c more Parmesan cheese.
I was told that an English cup is 10oz whereas 1 American cup is 8ozs. Can you confirm? Which is used for this recipe?
Hi Elizabeth. I am not sure about the differences. However, my recipes tend to use American cup measurements.
This recipe worked well with a mini muffin pan. I used a different hard cheese (Gruyère) because that’s what I had on hand, and that worked out as well. Delicious!
Awesome. Glad the recipe worked out for you, Aili.