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Brazilian Cheese Puffs

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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!

Brazilian Cheese Puffs – fully loaded Pão de Queijo with Parmesan cheese. These cheese puffs are addictive and taste just like Brazilian restaurant’s | rasamalaysia.com

Easy and delicious homemade Brazilian cheese ball puff pastries in a basket.

I love Brazilian steak house, or churrascaria, where they serve endless supplies of meats.

Easy and quick Brazilian Pão de Queijo made with Parmesan cheese.

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.

Super easy and authentic Brazilian cheese ball bread 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.

Brazilian Cheese Puffs (Pão de Queijo) with Parmesan cheese, ready to be served.

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!

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Brazilian Cheese Puffs Recipe

Brazilian Cheese Puffs – fully loaded Pão de Queijo with Parmesan cheese. These cheese puffs are addictive and taste just like Brazilian restaurant’s.

Prep Time
Cook Time
Total Time
Servings 24 puffs
Calories 88 kcal
Author

Ingredients

  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 1 teaspoon salt
  • 10 oz. tapioca flour (2 cups)
  • 2 large eggs
  • 1 1/2 cups grated Parmesan cheese

Instructions

  1. Preheat the oven to 350F. Line 2 baking sheets with parchment paper.
  2. 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 you see big bubbles coming through the milk.
  3. Add the tapioca flour and stir with a wooden spoon until well combined. Transfer the dough to the bowl of a standing mixer fitted with a paddle attachment. Beat the dough for a few minutes at medium speed until it smooths out and has cooled down. With the mixer on medium speed, add the eggs into 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. Beat in the cheese until it forms a very sticky dough. Scoop the dough with a small ice cream scoop, spacing them 2-inches apart (12 per baking sheet). Dip your scoop in water between scoops to prevent sticking.
  4. Bake for 15 minutes then rotate the baking sheets from front to back. Bake for another 10 or 15 minutes until until the puffs have puffed and the bottoms turn golden-brown on the bottoms.
Nutrition Facts
Brazilian Cheese Puffs Recipe
Amount Per Serving (24 puffs)
Calories 88 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 5g 25%
Cholesterol 20mg 7%
Sodium 202mg 8%
Potassium 29mg 1%
Total Carbohydrates 11g 4%
Sugars 1g
Protein 3g 6%
Vitamin A 1.8%
Calcium 8.3%
Iron 1.5%
* Percent Daily Values are based on a 2000 calorie diet.
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50 COMMENTS... read them below or add one

  3. Am great fan of lots of your recipes. Am looking forward to trying this one But reading thru it got me stumped. Is it 10oz plus 2cups of tapioca flour? Thanks

    Reply

  4. These are truly addictive and gluetin free! I make and bake, if any left over I freeze and reheat in a 325* for a few minutes. Just as good! Will always keep some frozen for last minute snacks or to go with dinner. Made some yesterday from frozen, but only made 4, hubby was dissapointed……lol
    Enjoy these little gems!

    Reply

  5. i love these..they are to live for..how can i send you a pic..they turned out awesome :) thank you thank you thank you

    Reply

  6. Hi! I really want to make this, but I don’t have a standing mixer. Is it possible to make it by hand?

    Reply

  7. Hi.. I removed the milk+salt+oil combination from the stove once it started boiling, and added in the tapioca flour. I tried mixing it together but instead there are lots of lumps. Mixed in the eggs and it’s a big lump of glue-like muxture. Please help!

    Reply

  9. This question seems to have been answered already, but I’ll phrase it differently. Would I be able to make the batter a day or two in advance then bake them on the day of? Alternatively, would it be possible to form them into balls, refrigerate a day or two in advance, then bake the day of?

    Reply

    • I’m Brazilian and I saw your doubt, Yes, you can make the rolls and freeze. no problem, we do so here in Brazil, even buy frozen in the markets just to roast at home. Remove from freezer about half an hour before roasting. Serve warm.

      Reply

  11. I am in the process of making these but the consistency is weird, like scrambled eggs… what is the correct amount of tapioca flour, 10 oz or 2 cups? Those are different measurements.

    Reply

  12. Hi. Do the puffs need to be eaten straight away or can they be made a day in advance and stored in an air tight container?

    Reply

  13. How much in advance could you make these or must you serve immediately? Would love to make for my bookclub tomorrow night, but inhave to make them today. Thanks. They sound awesome.

    Reply

  14. Hi, Is the “grated parmesan cheese” from Kraft’s parmesan cheese from the plastic can or the freshly grated parmesan cheese?

    Reply

  15. Just made these tonight and they were a HUGE hit! The house smelled amazing while they were baking and my kids kept asking when they would be done. I followed the recipe to a T and it all came together nicely. Thank you for this wonderful recipe. Will definitely make them again!

    Reply

    • They are indeed delicious and leave the house with a delicious scent of roasted cheese. I loved that you and your children loved this delight of my land. Thanks. Kisses from Brasil???

      Reply

  16. HI i would like to attempt these. please advise if i can use plain flour instead of tapioca flour. Will this make a difference.

    Reply

  18. As a Brazilian, this is one of the recipes that makes me most homesick!

    back home, we need two kinds of tapioca flour to make a real authentic version, but I must say I have a super quick and stream-lined version on my blog that comes together in minutes in a blender and gets baked in mini muffin tins

    if you don’t mind including a link, here it is

    if that is a no-no, please remove my comment and let me know, so I don’t do this in the future ;-)

    https://bewitchingkitchen.com/2009/10/24/brazilian-pao-de-queijo-love-at-first-bite/

    Reply

  19. Brazilian Cheese Puffs look very appetizing . The only problem with this is I would probably eat all of them.i hope they are easy tmake o

    Reply

  21. Really delicious, Pão de Queijo, when I start eating, I can’t stop too. You are right!!! From Rio de Janeiro, Brazil.

    Reply

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