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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
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 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
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
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
Hi Maggie, thanks for trying my Brazilian Cheese Puffs. You can send me at bee@rasamalaysia.com
Hi! I really want to make this, but I don’t have a standing mixer. Is it possible to make it by hand?
Yes, you can!
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!
You’re on the right track, you just have to dump the dough to the right point. Watch this video. https://youtu.be/ePNKDew01ys
This is really confusing. Is it 10oz or 2 cups of flour? Because 2 cups is 16 oz. Please clarify
It’s tapioca flour. It’s 10 oz or 2 cups.
Where I can buy tapioca flour?
Walmart has it. https://www.walmart.ca/en/ip/yoki-sour-starch/6000196236359
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?
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.
Hi Dre, I have made this recipe many times and the amount is correct. 2 cups (American measuring cups) of tapioca starch.
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.
Yes, it’s supposed to be like scrambled eggs. 2 US cups or 10 oz. I weighted.
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?
Eat right away.
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.
Hi, Is the “grated parmesan cheese” from Kraft’s parmesan cheese from the plastic can or the freshly grated parmesan cheese?
You can use both but freshly grated preferred.