This post may contain affiliate links. Please read my privacy policy.
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.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
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.
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!!
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.
Where is the video located at?
Video is inside the recipe card. If you can’t see it, it means you have an ad blocker?
#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.
Awesome please follow the instructions and you will get amazing results.
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.
Amazing!
Thanks Lina.
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.
Hi Yaralice, thanks so much. Please share with me your honest feedback, especially you are a real Brazilian. :)
CAn I use olive/coconut or canola oil instead of vegetable oil?
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. :)
Hi. Can v substitute topioca flour with some thing else please
No.
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! ?
Thanks for letting me know about the vegetable oil as the best option. I am glad you tried out this Brazilian cheese puffs.
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
Hi June, thanks for the support. Sorry it is 10 oz or 2 cups of tapioca flour.
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!
So happy to hear that you love these Brazilian Cheese Puffs. :)