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Pão de Queijo (Brazilian cheese puffs)Pão de Queijo (literally, cheese bread) is typical from the region of Minas Gerais, where my dad’s family is from but one can find these delectable cheese puffs all over the country. There is even a chain of cafés called Casa do Pão de Queijo. For some reason, I always assumed pão de queijo was very tricky to make, that you needed very specific local cheeses and that there was no point in even trying to make it outside of Brazil. That was until my friend Ester said she had this amazing recipe and that it was super easy and asked if I wanted to try. So we scheduled an afternoon of coffee & pão de queijo and we made it together. I was amazed at how simple it was and that I could find all the ingredients at the local grocery store. So today I made pão de queijo for some Canadian friends, one of whom is married to a Brazilian girl from Minas and who had had it in Brazil.
It turned out so well I have to share the recipe: Ingredients 250g tapioca startch (aka tapioca flour) 50ml vegetable oil (I used grapeseed oil but any vegetable oil such as canola or sunflower would do) 150ml milk 2 eggs 250g parmesan cheese Instructions 1. Boil the oil and milk (watch it so it doesn’t boil over) 2. Add the tapioca startch to a large bowl and mix in the hot oil&milk. Don’t worry if it doesn’t mix well and it forms lumps. It will look rather dry. 3. Let the mixture cool a bit. Once cool to touch, add the eggs and mix well. 4. Add the cheese (I added half and add more a little bit at a time; I ended up using about 200g rather than the full 250g) 5. Now the hard part: kneed the mixture by hand until you get a uniform, smooth dough that unsticks from your hand. If it’s too sticky even after mixing it for a while, add a bit more startch. 6. Make the little balls (mine were about 1-2 inches) and bake them for about 20 mins at 400F These freeze incredibly well. Just make the balls, put them on a baking sheet lined with wax paper and place them in the freezer. Once frozen, remove them from the baking sheet and put them in a ziplock bag. When ready to bake, just place them directly on a baking sheet without thawing. They’ll take slightly longer to bake but will be just as tasty. They are ready when crunchy on the outside, golden on the bottom, but still soft inside.  Print  PDF  9 comments to Pão de Queijo (Brazilian cheese puffs) |
 Hi, I'm Alexandra. Born in Brazil, Canadian by choice, and having lived in exciting Barcelona for a year between 2006 and 2007, my earliest childhood memories revolve around food and food is what I remember most about every place I’ve ever lived. After writing a more general blog for the past few years, it was time to organize my writing about food in one place. © All pictures on this blog are taken by me unless otherwise noted. About the title of this blog |
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These were delicious! Thanks so much for introducing me to them!
It was great having you guys over!
[...] This post was Twitted by fatio [...]
Fê, com certeza farei agora tarde pras meninas, parece muito fácil!! bjs
Just love your Brazilian recipes!
entao sou mineira tambem.. em uma das minhas viagens achei em londres uma loja chinesa e tinha tapioca flour da thailandia.. mas nao sei se e doce ou azeda sera que da pra fazer mesmo assim??
Leysa,
Eu tambem nao sei se a daqui eh doce ou azeda (acho que deve ser doce) e fiz do mesmo jeito. Soh fazendo pra saber, neh? Ruim nao deve ficar…
Right now it sounds like Movable Type is the top blogging platform out there right now. (from what I’ve read) Is that what you are using on your blog?
Oi Alexandra,
Tudo bem?
I’m the marketing director in the US for a Brazilian restaurant chain. We just opened our first location in Miami, FL back in July.
We absolutely love the entries on your blog! So much so that we are going to send our followers on Twitter and Facebook to your article on Pao de Queijo.
I wish you were down here so you could give our food a try. Our concept is very unique in that we are not a Brazilian restaurant; We’re a Brazilian-American restaurant! Check out our menu on our site to see what I mean.
Also, we’re very detached from the expensive, all-you-can-eat Brazilian steakhouse concept. We’re so affordable and yet healthy and good, that we compete in a category called “Fast Casual”. We’re also not catering primarily to the Brazilian community, although their patronage is very important to us. We want to win over the “gringos”!
Keep up the excellent work and if you’re even in Florida, please stop by to try our food. We’re sure you’re going to love it!
Regards,
Carlos
PS: My name leads people to think otherwise, but I’m not Brazilian, although I’m learning Portuguese as fast as I can.