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.
Hi. For those of you who have problems with the results of this recipe, it could relate to your measurements. Of note, 10 oz of tapioca flour is not to be measured in a glass (liquid) measuring cup. If you are unable to weigh the quantity it is equal to about 2 cups.
Do these freeze well, as I’d love to have them on hand?
Freeze before baking. It may not be as moist as fresh, but still taste great!
Can use other kind flour? Like All purpose for self rises
You can use all purpose flour for most self rising.
Love these but sometimes when I bake them they come out very oily. Suggestions would be appreciated
I am not sure why. Please measure precisely.
Delicious. But the center was still raw. Afraid to bake to long that it might burn.
Just follow the instructions, the recipe works.
Great recipe, but would have used 2 1/2 c. Cheese.
??
Is it safe to double the quantity of everything if you wanna make double?
Yes you can!
Were can u get the flour
Grocery stores or Amazon.
What atípico a flour do you use? There are some many kinds! Some are even sweet. Please let me know
Any unsweetened tapioca flour.
Addendum to my previous comment:
For best flavor use authentic parmigiano reggiano, not US “parmesan” cheese, preferably in a chunk so you can grate it (finely) just before making.
Incredibly delicious! I’ve made these many times and everyone loves them. I’ve tried minor changes and (surprisingly) to me they taste even better substituting unsweetened almond milk for regular milk. Usually I prefer whole milk whenever possible but through some alchemy the texture and umami flavor is enhanced when using unsweetened almond milk.
Awesome!??
Thank you for your blog! You always have the information I am looking for, the international recipes I want, and always something I have never heard of but want to try! You’re a massive blessing in my culinary life!
I have wanted to make these for over five years since eating at a Brazilian steakhouse on vacation and this is the first time I have found a recipe
??