Crispy Brazilian Cheese Puffs (Pão de Queijo)
Enjoy the delightful taste of these Brazilian Cheese Puffs, known as Pão de Queijo, a popular snack that is both gluten-free and irresistibly cheesy! Originating from the vibrant culture of Brazil, these puffs are made with tapioca starch, giving them a unique chewy texture reminiscent of French choux pastry. They are flavored with aromatic minced garlic and your choice of grated Romano or Asiago cheese, creating a delicious treat perfect for entertaining or a cozy night in with a glass of wine. Best served fresh from the oven, these puffs are easy to reheat, making them a perfect option for meal prep or a make-ahead app that will impress your guests.
20
Servings
120
Calories
8
Ingredients
Ingredients
Butter
4 ounces (unsalted)
Water
2 ounces (filtered)
Milk
2 ounces (whole or 2%)
Table Salt
3/4 teaspoon (or 1 teaspoon kosher salt)
Tapioca Starch
8 ounces (about 2 cups)
Minced Garlic
2 teaspoons (fresh)
Grated Cheese (Romano or Asiago)
3 ounces (about 2/3 cup)
Large Eggs
2 (lightly beaten)
Instructions
1
Preheat your oven to 375°F (190°C). Lightly grease a large baking sheet or line it with parchment paper to prevent sticking.
2
In a medium saucepan, combine the unsalted butter, water, milk, and salt, then bring to a boil over medium heat, stirring occasionally until the butter is fully melted.
3
In the bowl of a stand mixer, add the tapioca starch. Once the butter mixture reaches a full boil, pour it over the tapioca starch and beat on high speed until the mixture becomes smooth and elastic, which should take about 2 minutes.
4
Add the minced garlic and grated cheese to the dough, mixing until thoroughly combined.
5
Test the dough temperature: it should be hot but manageable. If it’s too hot, let it cool for a few minutes until comfortable.
6
With the mixer on low, gradually add the lightly beaten eggs to the dough, continuing to mix until fully incorporated and the mixture is smooth and glossy.
7
Using a cookie scoop or tablespoon, drop the dough onto the prepared baking sheet, spacing the balls about 1 1/2 inches apart. They should resemble golf balls, and it’s okay if the surface looks a little rough.
8
Bake in the preheated oven for about 20 minutes, or until the puffs are lightly browned and have a speckled appearance from the melted cheese.
9
Once baked, remove the cheese puffs from the oven and serve them hot. If made ahead, simply reheat them briefly in the microwave before serving.
Nutrition Information
1g
Fat
1g
Carbs
0.2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Pao de Queijo?
Pao de Queijo is a popular Brazilian cheese puff snack known for its unique chewy texture and cheesy flavor.
Are these cheese puffs gluten-free?
Yes, these Brazilian cheese puffs are gluten-free because they are made with tapioca starch instead of wheat flour.
What is the main starch used in this recipe?
The main ingredient is tapioca starch, which gives the puffs their characteristic elastic and chewy consistency.
Can I substitute regular flour for tapioca starch?
No, tapioca starch is essential for achieving the specific chewy texture that defines Brazilian cheese puffs.
What types of cheese are recommended?
The recipe recommends using grated Romano or Asiago cheese for the best flavor profile.
What temperature should the oven be?
The oven should be preheated to 375 degrees Fahrenheit (190 degrees Celsius).
How long do the cheese puffs need to bake?
They should bake for approximately 20 minutes or until they are lightly browned.
How many servings does this recipe yield?
This recipe makes 20 servings, with each dough ball being roughly the size of a golf ball.
Can I make these ahead of time?
Yes, they are a perfect make-ahead appetizer and are very easy to reheat before serving.
How do I reheat Brazilian cheese puffs?
Simply reheat them briefly in the microwave to restore their warmth and soft texture.
Is garlic used in this recipe?
Yes, the recipe calls for two teaspoons of fresh minced garlic for an aromatic flavor.
What is the texture of Pao de Queijo?
The texture is chewy and light, similar to the consistency of French choux pastry.
Do I need a stand mixer?
A stand mixer is recommended to beat the starch and hot liquid mixture until it becomes smooth and elastic.
Why must the butter and milk mixture be boiled?
Boiling the liquids before adding them to the starch ensures the proper gelatinization and texture of the dough.
How much space should I leave between the dough balls?
Space the dough balls about 1.5 inches apart on the baking sheet to allow for expansion.
What size should the dough balls be?
Using a cookie scoop or tablespoon, drop the dough into balls that resemble the size of golf balls.
Can I use kosher salt instead of table salt?
Yes, you can use 1 teaspoon of kosher salt as a substitute for 3/4 teaspoon of table salt.
What kind of milk is best for this recipe?
The recipe suggests using either whole milk or 2 percent milk.
How many eggs are required?
You will need 2 large eggs that have been lightly beaten.
Should the baking sheet be greased?
Yes, you should lightly grease the baking sheet or line it with parchment paper to prevent sticking.
How many calories are in one puff?
Each cheese puff contains approximately 120 calories.
Where did this snack originate?
Pao de Queijo originates from the vibrant culinary culture of Brazil.
What is a good pairing for these cheese puffs?
They are a delightful treat to enjoy with a glass of wine or as an appetizer for guests.
How do I know when the puffs are finished baking?
They are ready when they are lightly browned and show a speckled appearance from the melted cheese.
What should I do if the dough is too hot to handle?
If the dough is too hot after mixing the starch and boiling liquid, let it cool for a few minutes before adding the eggs.
Why should eggs be added gradually?
Adding eggs gradually on low speed ensures they are fully incorporated and the dough remains smooth and glossy.
Can I use Asiago cheese?
Yes, Asiago is one of the recommended cheeses for this recipe along with Romano.
Is 2 percent milk acceptable?
Yes, 2 percent milk works well as a substitute for whole milk in this recipe.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian-friendly as it contains no meat.
What is the preparation category for this recipe?
This recipe is categorized under recipes that take less than 60 minutes to prepare.