Simple and gluten-free Brazilian cheese puffs or rolls, aka Pão de Queijo (literally translated to ‘bread of cheese’ or ‘cheese bread’).
There are several different methods to make these little balls of heaven. A lot of them involve lots of hard to find ingredients, and methods like heating a mixture on the stove, kneading big messy dough… but this, adapted from the one my friend Roseli Quarti has sent to me, is the quickest, easiest, short-cut method with an ultra Fast liquid batter that you just put the ingredients in a blender, pour them out into a mini-muffin pan, and bake. This version is definitely less dense than the kneaded dough variety.
This super easy and Fast recipe is fail-proof and absolutely mouthwatering. Make a bunch of these; you will finish them all in no time because these cheese puffs are so addictive, delicious, and once you start eating, you just can’t stop… no kidding – they are just that wonderful. I dare you to just eat one.
The beauty of this recipe is that you can make a big batch of batter and just store it in the refrigerator (for up to a week), pouring out just as many mini-muffins as you want to eat. You can even cook them in a toaster oven.
If you’ve never had this type of Brazilian cheese bread, it’s tricky to explain. Just don’t expect an actual yeast bread “roll”. If you do, then you’ll probably think these are super weird and gooey. The outside is slightly crisp and browned and the inside is airy and chewy. Also have a very mild cheesy flavour thanks to the use of Parmesan cheese, though you could substitute any other cheese you’d like for a more pronounced or different cheese flavour.
- 1.5 cup Milk
- 1 cup Oil
- 3 Egg
- 1/4 cup Parmesan cheese - grated
- 1 tsp Salt
- 3 cup Tapioca starch - (454g/1Lb) sometimes labelled tapioca flour - no substitutions
- 3/4 cup Mozzarella cheese - (about 100 g/3.5 oz) grated
Instacart is available in the US only at the moment.
- In a Blender, combine the milk, egg, oil, Parmesan cheese and salt until combined.
You should add the liquids first, and the tapioca last, otherwise the tapioca will gum up to the blades and be impossible to mix.
- Once combined, add the Tapioca Starch/Flour 1/2 cup at a time until all of the tapioca flour has been added.
- Add mussarela (or any other preferred cheese) and mix with a spatula.
Tip: You can also add more or less cheese, it’s pretty flexible. It’s important to use one cheese that has a stronger flavour like Parmesan because it’s really the only flavour you’re putting in there and another mild one. I like a mixture of Parmesan and mussarela. But play around with it and find your perfect mix. You can also use, for example, Friulano or Pecorino Romano or Monterrey Jack or Swiss, and even Gruyere or cheddar. All great!
- Preheat oven to 375-400°F (190-200°C.).
- Grease around the insides of each mini-muffin pan (Tin or Silicone) thoroughly with Cooking Spray.
- The batter will be very liquid, pour the batter into your greased mini muffin pan just until half full because it will double the side when cooking. It’s a very thin batter so pour slowly!
- Optional: sprinkle a little more Parmesan cheese on top.
- Bake until barely golden brown and puffed, About 15-20 minutes.
Remove from the oven and transfer to a Serving Bowl.
- Serve warm. They are at their crispiest best when they're still warm from the oven. Unless they are eaten warm, they will soften, so I recommend making and eating fresh. But they usually won’t last too long once they come out of the oven.
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Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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What drink is right for friends to eat the cheese puff?
Pão de queijo (Brazilian Cheese Puffs) is usually accompanied by coffee for breakfast or tea for an afternoon snack. Coffee is the most popular combination on the list, and it is frequently present in Brazilian daily life, since the cheese is salty and perfectly adjusts to the bitterness of some types of coffee.
It is perfect to combine the Brazilian Cheese Puffs with refreshing drinks on the hottest days to make the experience even more pleasant. There’s no mystery to pairing: Pão de queijo combines with all types of juice, from the most citrusy to the sweetest. Choose the juice of your choice and enjoy it without fear!
The beer harmonizes well with light flavours and textures, but it is good to be aware to select light and medium-intensity beers, sweet or slightly bitter. Those with a very intense taste can overwhelm the flavour of the delicacy. An interesting fact about this combination is that the carbonation cleanses the taste buds and minimizes the fat in the cheese.
When paired with wine, it transforms any moment into sophistication. The rule for combining them is easy to remember: select light wines which do not “fight” with the taste of the Brazilian Cheese Puffs. Dry wines also tend to minimize the effect of cheese fat on the taste buds, “cleansing” the palate and leaving it ready for another taste. It can also work very well with a Brut sparkling wine made in the traditional method.
I hope it helps and you enjoy them with your friends.
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