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.
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. tapioca flour (2 cups)
- 2 large eggs
- 1 1/2 cups grated Parmesan cheese
Instructions
- Preheat the oven to 350F. 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
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Jessica
Made this morning but my dough just wasn’t coming together the way yours did in the video. It was lumpy and when I put it in my stand mixer it just wouldn’t mix and was very gummy. I mixed the cheese and eggs anyway and baked. Taste good but still pretty gummy. I did use olive oil. Could it be that I let my milk and oil get too hot? Thanks for sharing!!
Rasa Malaysia
Hi Jessica, I am not sure what happened but the end result is chewy and a bit gummy. That’s the texture of Brazilian cheese puffs.
Jessie Chong
#rasamalaysia *****
Baked it this morning but with Edammer cheese since that the only cheese I had in the fridge.
It didn’t turned out in round ball but half semi ball :).
Still it tastes great though slight salty due to my fault of adding abit too much salt then required.
Will try again with Parmesan cheese.
Rasa Malaysia
Awesome please follow the instructions and you will get amazing results.
Viktoria
Amazing taste and texture. I don’t have a standing mixer with a paddle and it is trickier with a regular mixer but doable. So worth it.
Lina
Amazing!
Rasa Malaysia
Thanks Lina.
Yaralice
Thank you so much for sharing this recipe. I am Brazilian and had a wonderful recipe of cheese puffs but I lost it. Since then I have been trying lots of recipes to see if any of them is like that one Now I believe I have just found yours which looks like the one I loved so much. I will give you a feedback after I do it.
Rasa Malaysia
Hi Yaralice, thanks so much. Please share with me your honest feedback, especially you are a real Brazilian. :)
Mary
CAn I use olive/coconut or canola oil instead of vegetable oil?
Rasa Malaysia
Hi Mary, I am not sure as I didn’t use olive/coconut oil. It might affect the outcome. Please stick to vegetable oil if you can. :)
Talha
Hi. Can v substitute topioca flour with some thing else please
Rasa Malaysia
No.
Cerise
Honestly by far one of my favorite recipes out there. I have made it using the vegetable oil, olive, and canola. The best way is def the veggie to get that nice puff and golden top. I also always use a variation of parm cheese with mozz and sometimes parm and cheddar. I love the extra cheesiness it gives it. thank you so much for posting this recipe! ?
Rasa Malaysia
Thanks for letting me know about the vegetable oil as the best option. I am glad you tried out this Brazilian cheese puffs.
June T
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
Rasa Malaysia
Hi June, thanks for the support. Sorry it is 10 oz or 2 cups of tapioca flour.
SEDONA GAL!
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!
Rasa Malaysia
So happy to hear that you love these Brazilian Cheese Puffs. :)