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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.
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 [email protected]
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.