pao de queijo

Pão de Queijo (Brazillian Cheese Bread)

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pao de queijo

MAKE THIS RIGHT NOW.

But really… now.

I had these for the first time last week at Fogo de Chão and couldn’t get them out of my head.  I was like “… I don’t know what these little cheesy balls of bready Brazillian deliciousness are… but I want them forevertimes.” I literally hounded the manager to tell me what they were called and immediately scoured Google for a recipe while I was still at the table.

It’s serious…

Seriously EASY.

The only thing is, you can’t use regular all-purpose flour for this. You MUST use tapicoa flour. It’s essential for the texture of the bread. You can find it at Whole Foods, sometimes in the “organic” section of your regular grocery store, or online at Amazon. You can also substitute the olive oil in this recipe for melted butter.

pao de queijo

The only “exotic” item in this recipe is tapioca flour, and it is essential! Along with olive oil, milk, sea salt, cheese and eggs.

pao de queijo

You can use a blender, food processor or good ol’ fashioned elbow grease for this. I used a stick blender. Whatever method you choose, combine all the ingredients and blend until well combined.

pao de queijo

Scrape down the sides as necessary. It’s a pretty thin batter.

pao de queijo

Fill a mini muffin tin almost to the top with the batter. FYI, the batter will keep in the fridge for about a week, so if you don’t use it all right away just store in an airtight container. If I had to choose a batter to have on hand all the time, this would be it.

 

pao de queijo

Bake @ 400 degrees for about 15 minutes, or until lightly browned. If you like burnt cheese like I do, it’s tempting to leave them in until they’re super duper brown and burnty cheese lookin’, but don’t. That’s not what these are about. They ain’t ’bout that life!

pao de queijo

These are all about texture. Crispy on the outside…

 

pao de queijo

…gooey cheesy deliciousness on the inside. The texture is reminiscent of Japanese mochi.

 

pao de queijo

I ate all of these. Judge me, I don’t care, but I guarantee my tummy is happier than your tummy right NAH.

 

Pão de Queijo (Brazillian Cheese Bread)

makes ~24 mini muffin size rolls

Ingredients

1 egg, room temperature
1/3 cup olive oil or butter (melted)
2/3 cup milk
1 1/2 cups tapioca flour
1/2 cup grated cheese (a *generous 1/2 cup. I used Parmesan. Mexican queso fresco also works well)
sea salt to taste (start with 1/4 tsp)

Directions

Preheat oven to 400 degrees.

Combine all ingredients in a blending mechanism of your choice (blender, food processor, hand beaters, stick blender). Blend to combine, scraping down sides as needed.

Grease a mini muffin tin with butter.  Fill mini muffin tin almost to the top with batter. Bake in the oven for 15-20 minutes, until puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes.

But that won’t happen… you’re going to eat them all straight out the oven. And that’s okay.

Notes

You must use tapioca flour for this. Don’t substitute.

Use any kind of grated cheese you like. Feel free to also add in herbs and spices. I’m really excited to experiment with this recipe.

If you didn’t think ahead enough to let your egg sit out to room temperature, just put it in a bowl of warm water for a few minutes.

Leftover batter can be stored in the fridge for up to a week.

pao de queijo

I mean, COME ON.

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13 replies
  1. Nanyc
    Nanyc says:

    Omg amazing ! I didnt know these were so easy to make !!!!! Hell better than buying that package weird stuff , thanks ! Will be trying this sometime soon and stuffing my face

    Reply
    • holly
      holly says:

      Yes, NaNYC!! There are more complicated recipes out there where you basically are making a French pate-a-choux recipe, but I like this “throw it all in a blender and bake that shit” method better, especially since the results are the same!

      Reply
  2. mochzina
    mochzina says:

    ok – that salt to taste thing… um… where to start?!?! a pinch? a dash? a 1/4 tsp? i know parm is salty, so what gives after that?

    and do you think I wouldd put a RL spin on these and throw in a dash of garlic and parsley? just asking… for a friend.

    Reply
    • holly
      holly says:

      Nzinga! I’d start with 1/4 tsp, but you can’t really taste batter to make sure it’s right so I’d say if you like things on the salty side, up that to 1/2 tsp. Let me edit this recipe. Thanks. LOL

      Also, YES to garlic powder / parsley / any dried or fresh herb you love. I’d make the first batch regular, see how you like ’em, then season up the second batch real good. YAY!!

      Reply
      • mochazina
        mochazina says:

        you have the official honor of having the first recipe that i’ve gone home and tried the same day i saw it on a blog! 🙂

        Reply
          • mochazina
            mochazina says:

            i did like them! batch 2 had parsley… next tweak will be subbing melted butter for some of the oil (hunny didn’t like the oil as much) and also adding garlic. 😀 have a few with me today for lunch to pair with my veggie beef soup.

  3. Isabel
    Isabel says:

    Just finished making these!! OMG I’m in love being a Brazilian so far from home these are on point just like my grandmother’s!! Thank you

    Reply

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