Brazilian Cheese Puffs. Pão de Queijo topped with shaved Parmesan cheese. You will not be able to stop eating these cheese puffs, which taste exactly like the ones you would get at a Brazilian restaurant.
A churrascaria, a Brazilian steakhouse, is one of my favorite places to eat.
Despite the succulent, flavorful meats, I prefer the Brazilian cheese puffs!
These cheese puffs, known as Pão de Queijo, are addictive, delicious, and impossible to stop eating once you get started. Unfortunately, Brazilian restaurants are so pricey that I can’t eat out very often. So learned how to make them myself.
In an effort to duplicate the restaurant’s Pão de Queijo, I’ve adapted a recipe from Simply Recipes, which is another fantastic Po de Queijo dish.
This is such a cute design. It’s a no-brainer, foolproof dish that’s sure to please.
You’ll have one in no time if you make a lot of these!
Each serving of this meal has only 88 calories.
- 300 ml of tapioca flour
- 2 large eggs
- 1 ½ cups of grated Parmesan cheese
- 1 cup of whole milk
- 1 teaspoon of salt
- ½ cup of vegetable oil
- For 30 minutes, bake at 350°F.
- Using parchment paper, cover two baking sheets.
- Stirring occasionally, bring the milk, oil, and salt to a moderate boil in a medium saucepan over medium heat. As soon as you see huge bubbles emerging in the milk, remove it from the heat.
- Mix in the tapioca flour until it’s completely incorporated using a wooden spoon.
- Using a paddle attachment, mix the dough in the bowl of a stand mixer.
- On a medium speed, mix for several minutes until the dough smooths out and cools. Slowly add the eggs to the dough, one at a time, mixing only after the first one has been well mixed.
- Take a spatula and clean the bowl’s rim. Beat the cheese into the mixture until it forms a very sticky dough and is no longer crumbly.
- To divide the dough into equal halves, use an ice cream scoop and place them about two inches apart (12 per baking sheet). To keep your scoop from sticking, wet it down between scoops.
- Turn the baking sheets over and bake for another 15 minutes. For additional 10 to 15 minutes, continue to bake until the puffs have risen and the bottoms are golden brown.