pao de queijo (brazilian cheese puffs);

brazilian cheese puffs (pao de queijo);

Chewy tapioca bread flavored with cheese and garlic

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Originally posted November 13, 2015. Updated for content and clarity on January 21, 2022.

The first time I attempted pao de queijo was with a friend in high school.  I had never even heard of pao de queijo or brazilian cheese puffs, much less knew what they were supposed to look or taste like. My friend and I made them using all-purpose flour and powdered Kraft parmesan cheese…suffice it to say we didn’t know any better.  And they came out as these tough little balls of vaguely cheesy dough.  But since it was the first time we tried them and had nothing to compare them to, I thought that’s what these puffs were supposed to taste like.  Boy, was I wrong.

Fast forward some ten-odd years, and I finally went to a Brazilian steakhouse. They served up these tiny warm, delightfully chewy and yet so flavorful little puffs. And I was hooked. If you’ve ever had pao de queijo, you’ll know that they’re little drops of chewy, cheesy goodness–with a texture all their own.  They’re small and bite-sized, and really just wonderful if they come out right. It’s nice to think I’ve learned a little something about cooking since high school!

The key to perfect pao de queijo is the right ratio of ingredients. The batter looks thin and sticky when it’s mixed right, but I promise it’ll turn out delicious. It’s that moisture that keeps them chewy in the middle and lets the outside form a nice crust. That crust makes these pao de queijo the perfect finger food.

Be warned, you’ll want to spray your pan well before adding the dough. They can be a little fragile to get out of the pan if you don’t spray it. It’s not impossible, but…let’s just say: not pictured here are the few that always get smooshed during removal from the mini muffin tin. Of course, I don’t mind, because those are simply “taste testers” that I get to eat. Benefits of being the cook and all.

The key ingredient in this recipe is tapioca flour, also known as tapioca starch or manioch starch.   You can find tapioca flour in most well-stocked grocery stores. Especially these days, with alternative flours becoming more popular, I haven’t had too much trouble myself. If you are having trouble finding it, try an asian grocery store if you have one available. Or a grocery store that caters to “healthier” tastes like Whole Foods.

I have to say, this was the main ingredient that was missing when my friend and I made pao de queijo in high school. Tapioca flour, and good quality cheese. You want that melty, buttery, chewy center which comes from the eggy goodness and the melty cheese. We also love loading these up with garlic for extra delicious flavor.

secrets to success;

• Use freshly grated asiago (or whatever parmesan/romano blend that you like).  You can use the pre-grated stuff, if you like. What I’m warning you against is the powdered stuff: even the good powdered stuff often causes the puffs to be drier.
• If using small eggs and making the full batch, you can use up to 3 eggs to get the right consistency
• This recipe is easily halved!  I have two 12-cup mini muffin pans and for just me and my husband, that’s a lot. (Not that we won’t eat them all…we will.) I will often halve the recipe and there’s still enough to stuff our faces.

Check out these other recipes:

• These pao de queijo pair perfectly with a steak and blue cheese sauce!
• Garlic monkey bread makes for another delicious dinner dinner roll.
• Check out this pizza loaf, a perfect appetizer for a crowd.

brazilian cheese puffs (pao de queijo);

Chewy tapioca bread flavored with cheese and garlic

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Oven Temp: 375°

Servings: 24

Author: bestwithchocolate.com

5 from 1 vote

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Ingredients

• cooking spray (or use a paper towel smeared with butter or shortening)
• ½ cup butter
• ¼ cup water
• ¼ cup milk
• ¾ tsp salt
• 2 cup tapioca flour
• 2 tsp garlic
• 2 eggs, lightly beaten
• ⅔ cup grated parmesan, romano, aged asiago

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Instructions

• Lightly grease or spray two mini muffin pans (24 cavities total).
• Bring butter, water, milk, and salt to a boil in a saucepan. While heating, measure tapioca flour into a bowl.
• Once wet mixture is reaches boiling, remove from the heat and pour over tapioca flour. Beat with an electric mixer until elastic.
• Add garlic and cheese and beat until just incorporated.
• Make sure the dough is cool before proceeding. If the mixture is too hot from the boiled liquids, it will scramble the eggs. Lukewarm is ok, but not hot to the touch. (Feel a couple areas to make sure there aren't hot pockets). Then add the eggs and beat until combined.
• Fill muffin cups ¾ full with mixture. Bake 20 mins until speckled.

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