Pao de Queijo (Cheese Puffs-Brazilian)

GinnyP's Note:

I have not made this recipe, but after having been to Brazil a few times, and after having found this recipe in the Brazilian Children's Fund Cookbook (Memorial Sloan-Kettering Cancer Center), I had to add this to my recipes. I hope it turns out as good as those I've tried in Brazil!

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Yield: 20 cheese ...

• 2 cups sweet manioc starch or 2 cups sour manioc starch
• 1 cup milk
• 1/2 cup margarine (I prefer butter)
• 1 teaspoon salt
• 1 1/2 cups grated parmesan cheese
• 2 eggs

Directions:

1. Preheat oven to 400 degrees F.
2. Bring the milk, salt, and margarine to a boil.
3. Remove from heat.
4. Slowly add manioc starch, stirring constantly until thoroughly mixed.
5. Add the cheese and eggs.
6. Knead until smooth.
7. Form into balls approximately 2-inches in diameter and place on a greased baking sheet.
8. Sprinkle with Parmesan cheese.
9. Bake until golden brown.
10. Eat while hot.
11. Makes 20 cheese puffs.

Reviews

[Chef-Baker]

This is a great recipe! The best Pao de Queijo comes from Minas Gerias. I would have to say this is very close to the ones I have had there. My wife is Brazilian and she was shocked when I made these for her. She said it reminded her of home. There are three tricks you have to do to make this work. 1) Use Tapioca Starch not Flour 2) After you make the mixture, refrigerate it. The balls will come out perfect. 3) Bake at 350 for 25 mins. If you do these things, it will come out perfect. Al

[Chef #1132285]

I tried the recipe. The proportions are fine. I would suggest you keep a small bowl of water close by to keep your hands moist while rolling out the puffs. This way they will not stick to you and you can put them on to the baking sheet.

[GuidoVanHorn]

I haven't tried this exact recipe but have some tips in general for this delicious treat. Reading the other reviews, I would suggest using at least another cup of Manioc starch, and if you can find it (you can find anything on the internet) get sour Manioc starch, For one, it's more authentic and for another, it tastes better IMHO. Also a good trick is to only use 1/2 parmesan cheese and 1/2 another white cheese with more moisture. Mexican white cheese (like Contija) works well. Still waiting for the day they start importing Queijo de Minas. The muffin tin idea is good for a pinch but seems anathema to tradition, that's why I suggest more manioc starch, and roll it into a proper ball. and I'll second the ideas that you should keep your hands oiled when rolling them into balls, as it keeps it from sticking to your hands and gives it a nice finish and additional taste boost, and definitely eat these right out of the oven. If you do try and freeze them, let them defrost for a bit. If at all possible avoid buying the Yoki mix as it uses sweet manioc flour, but they are ok if you really must try them. Though not necessarily a must, I like to serve them with some cream cheese (or Requeijao if you can find it) For some it's a cheese overload, but for people like me, there is no such thing.