Pao de Queijo (Cheese Puffs-Brazilian)

Total Time
40mins
Prep 20 mins
Cook 20 mins

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!

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.
Most Helpful

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-Baker September 10, 2008

I have made this recipe 4 times, and I would say it's pretty good. I think the only thing I would change is the oven temperature, it has to be at 350 degrees, otherwise it will burn them. If you like them small, it makes about 28. If you prefer them medium size, maybe 22 or so. Instead of making the balls round, you can make them a little flatter, so it looks more like a puff, and it bakes better that way. Also if you are trying to reduce the fat, you can definitely decrease the butter a little, because it turns out a little more oily than usual. I use real butter, I like it better. You do not need to grease the baking sheet. It's also very important that the milk is really hot, so it can precook the flour as you mix it. And last, the choice of sour versus sweet manioc flour, is all a matter of taste. I like to use 1 1/2 cup of sweet, and 1/2 cup of sour, so it does add a little sour taste to it.

simonemaynard June 29, 2013

This was very close to the pão de queijo I had when I lived in Rio de Janeiro many years back. These turned out very light and not as dense as I remember having them, but the flavor was very close and consistency very nice. I followed the directions almost exactly, except I took some reviewers suggestions: did 1/4 cup olive oil, 1/4 cup butter, 1 cup parmesan, 1/2 cup cheddar cheese. I only had 2% milk on hand, so maybe using whole milk will help making denser bread next time. I also made the mistake of adding the second cup tapioca starch in the beginning, so I had to add it at the end, hopefully that was not another reason why the batter did not solidify as much and ended up using a muffin pan. But, I will try making these again and post another review with these small changes and maybe that will make a difference in density that I won't have to use the muffin pan. I baked for about 18-20 min. in the middle rack until golden brown. Posted a picture as well.

amorxoxo May 12, 2011