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.
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!
How Many Calories Per Serving?
This recipe is only 88 calories per serving.
What To Serve with this Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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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.
Ingredients
- 1 cup whole milk
- 1/2 cup vegetable oil
- 1 teaspoon salt
- 10 oz. (2 cups /300 ml) 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 you see big bubbles coming through the milk.
- 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.
- 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 Information
Serving Size
24 puffsAmount Per Serving Calories 88Total Fat 7gSaturated Fat 5gCholesterol 20mgSodium 202mgCarbohydrates 11gSugar 1gProtein 3g
Connie
Can I substitute another flour for tapioca flour?
Rasa Malaysia
No.
Cristy
Hi there, not sure what went wrong but my dough turned super liquidy that I end up using mini muffin pan instead
Any suggestions on what went wrong?
Rasa Malaysia
I don’t know but I am sure your measurement is off.
D A Ferguson
My batter was definitely too loose, it could not be formed into a ball. The recipe needs more starch, maybe another quarter to half cup.
Terry
Can I use water instead of milk?
Rasa Malaysia
No.
Carol Schommer
Can you freeze the raw puffs and bake later?
Rasa Malaysia
I don’t think so you have to bake and then freeze.
kd
Actually I freeze raw puffs and bake them later as needed. They come out perfect.
Silvy
Actually you can. Aldi sells frozen Pao de Queijo that you place straight into oven.
Emmanuel oliveira
Yes you can !
Cláudia
Yes, you can. I have my favorite Pão de queijo recipe.
I made this recipe one time, it is ok, but it lack the real experience.
As a Brazilian I have had more pão de queijo then I can count.
Sandra
Can you replace parmesan cheese with grated cheddar cheese?
Rasa Malaysia
Yes.