Mine came out perfectly. I’ve been trying to get the right balance and have tried numerous recipes without complete success. I found some at Dillons (Kroger’s) and bought 5 bags. :), Hi Olivia Thank you for such great article and great recipe But I have question for you Can I substitute tapioca flower for corn starch or whole use flower as I am getting hard time finding tapioca in the country where I live Thank you, Hi Tony, unfortunately pão de queijo only works with tapioca flour. I went to Brazil back in 2008 and had these, and have wanted to have them since I’m SO glad I found this! I had to finish mixing this by hand – what a work-out but worth it! :). Plant Hayloft’s magnificent bulbs now for fantastic results in spring 2021! Que pena! I spread some onto the baking sheet, a few others into a muffin tin per suggestions. I’ll be making this a lot. I also halved everything as I didn’t want to make too many in case it failed. To say that I am a fan of this recipe is an understatement. Is the grated parm packed, or just loosly measured. I haven’t touched my food processor since I got this blender. Now that you’ve mastered the pão de queijo, you have to make him some requeijão (which is Brazilian cream cheese), coxinhas and brigadeiro! I’m so sorry the recipe almost burned your blender. The dough should resemble fondant and you have to wet your hands (or grease with oil) to be able to form the balls. Follow me on Facebook, Twitter, Instagram or Pinterest to stay up to date with my posts! That’s it! It was a bit laborious, but I didn’t want to risk it since it’s not my blender hahaha. I followed the recipe exactly, and they came out crusty on the outside and gooey on the inside. It totally brought back many lembrancas. I followed the recipe (but halved it). Thanks for the feedback, Leah.
:). These are so easy and delicious; tapioca flour has become a new staple in my household. Thank you!
Beat again until mixed. Thanks for sharing this heavenly treat with the Yankees! I used two spoons to shape the dough into balls as it was too sticky to handle even with wet hands. I am SO glad I found this recipe! Now, yes they go amazing together, but I always like to have my pão de queijo along with a glass of ice cold Guaraná (the national Brazilian soda)! I’ll love you forever if you share some of those rolls with me! Unfortunately, I discovered I only had one tiny piece of parchment paper left so I just spray my pans. #brazilianfood #comidabrasileira #internationalcuisine #southamerican. I usually use my stand mixer cause it’s stronger. Amazing little cheese puffs. My pão de queijo turns out very soft and gooey every time, but we have different equipment and oven temperatures. Once they are frozen, transfer to a ziplock bag and keep them in the freezer up to 3 months.Once you're ready to use them, preheat the oven to 400 as usual and bake the frozen balls for 25 to 30 minutes or until golden and puffy! Most recipes for homemade requeijão will call for ricotta.
I’m glad you enjoyed it, Dia.
I tried 2-3 of them. I missed pao de queijo so much. I know there are a few out there. I’ve recently moved to Canada, and have been trying to find a recipe that works well with the ingredients I can find here (North American cheese is very different from Minas cheese). Hi Krystal! :). Thank you for sharing this recipe. The texture might be a little different, but it is worth it a try! This last batch, I added rosemary and garlic. Boy, was I wrong. Fingers crossed they turn out ok! I made these but used a different recipe.
I didn’t change a thing in the recipe (except doubled it since I was making a bunch for a party), and they were fantastic! I hope that helps! Too bad, as I was so looking forward to these after so long! !! this recipe makes.
So try baking them at 350 to ensure they don’t bake too quick, as they will burn on the outside and remain raw inside. Yes, pleeeease!! Thank you for posting this recipe. And, by the way, if you’re looking for a good blender to add to your Christmas wish list, may I suggest my new obsession? I tried this recipe over the weekend and they were absolutely delicious! I love making my own soft cheeses, including cream cheese and this just sounds amazing. THANK YOU!! As for them sinking when they come out of the oven, I can think of two things: 1) Did you boil the milk and water before adding to the dry ingredients? You can even make them a few days ahead. Extra points for gluten free – my friend with Celiac’s took the rest of them home :) So, I don’t have a mixer… I dove in with both hands and my kids took turns putting in the eggs and cheese.
If you want to make cheese puffs with all purpose flour, search for my gougeres recipe instead! Thanks so much for posting this recipe. I tried this recipe tonight and the results were perfect. Also, do you think your oven runs a little hotter than most? Let’s get you amazing, pillowy pão de queijo, like you deserve! Well, looks like I’m going to have to buy one now. * Make sure you use GRATED Parmesan, not shredded. Help! Thanks, Gayle! But after my cousin made these, I loved them so much I made some too. Now I’m very curious and will need to try that next time I make pizza! I am from São Paulo, like your husband, and completely understand the “eating a little bit of home” feeling. So add some more, just until you can scoop them into a baking sheet. DELISH and inviting too! But before you get intimidated by the thought of making cream cheese at home, let me tell you this recipe is easy peasy and your Brazilian cream cheese will be ready in 15 minutes or less. It tastes the same as your recipe and they are puffy. I’ve tried and played with recipes a bazillion times, and it was never like the pão de queijo I get back home. Trying to come up with one that tastes exactly like that amazing pão de queijo I had when I visited Rio. These sound wonderful..I can’t wait to give them a try. We haven’t tried your variation yet, but next time! I think in the future I will place the dough in little piles the right size on a sheet of parchment to the side and then roll them all at once. This is just like the ones from my childhood memories… perfect crust outside, gooey inside… I had given up on finding a good recipe, I’m so glad I came across your blog! Thank you for sharing with me. I made them for an Olympics party, and they left such a strong impression on everyone that 2 weeks later I am still thinking about them. The result is incredibly soft and tasty puffs. What an incredible looking Brazilian cheese bread. Thank you for the yummy recipe. I hope you give them another try and let me know how they turn out! I, loving to bake, was not.
Made this recipe today and it worked out great. However, in Brazil, wheat products just started being largely produced in the 20s, so the cooks had to use manioc products. They are delicious and the right texture and flavor. I use this recipe for all kinds of bready things. I’d prefer to use fresh, but I’m worried about the difference in moisture content and how it may affect the recipe. I think it’ll definitely be worth investing in a standing mixer for next time though haha.
And I dare say it tastes better than many of the pães de queijo I had back home… You’re welcome!
Also I just wondered if you could say how much flour you used in grams because I had a bit of a hard time measuring it, and I think I might not have packed the cup enough because the batter came out a bit liquidy (still turned out amazing when baked though!). You’re looking at one!) Ha ha! I made these for Christmas dinner for her but was a little disappointed, please help. I wanted to make these for a company potluck and was wondering – how bad would it be to reheat these in the microwave? The pães de queijo should be soft and pillowy and not tough. Thank you, Olivia. Or I you can do it like me and freeze some, that way I’ll always have fresh pão de queijo out of the oven. After reading other comments, I did the mixing with a wooden spoon and my hands. Beat the eggs in one at a time waiting until each one is completely incorporated before adding the next.
If you’re a cheeseaholic, like me, you should always want ugly moles on your Brazilian cheese breads! They came out pretty good, but would probably have been better had I not added so much extra flour.
The hot milk in contact with the tapioca flour is what makes the pão de queijo puff. Hi Tim, yes my proportions are correct. They browned nicely and taste delicious but are not puffy!
Do not try any others. My husband is from Brazil and we are always wanting to eat at the Brazilian restaurants but they are over an hour away. I’ve been meaning to develop another recipe, with a lighter dough, that can be made in the blender! And thanks for the feedback! I was able to get my hands on some sour manioc starch, and I was wondering if the ratio is still the same, 4 cups?
:P. May I know the grams needed for the parmesan cheese and shredded Mozzarella cheese? Let’s try to troubleshoot it. […] you guys know me, you know I’m crazy about pão de queijo and am very proud of making them from scratch. They’re very popular in Minas and pretty much everywhere in Brazil with people who like to make their own puffs from scratch (not very common, you can buy good frozen ones in the supermarket). One timing detail I’ve found helpful after making a few batches of these and doing a little extra research: after you mix the tapioca flour & water/milk/oil mixture but BEFORE you add the eggs, make sure the batter is cool enough that you can hold your finger to the surface for 3 seconds before incorporating the egg. One note about soupy batter – folks may consider allowing the batter to sit for a few minutes. I really want to make these but I cannot find tapioca flour anywhere!!! :P lol Thanks, my friend! Can I check how long can I place the dough in the fridge ? When I was a kid, there was a vendor at my local farmers market that sold these frozen in 24 packs. Maybe it won’t be as cheesy and delicious as this one, but a good option for when you want pão de queijo ASAP. Thank you so much for the recipe Olivia, from one Brazilian to the other! Procura aqui do lado na search bar e você vai achar! We have been gobbling them up plain here, as well as dunking in soup. Thank you so much for sharing this! I dont know if it was the cheese i used but the paes ended up a little too salty. Oh my goodness.
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Is there a substitute? :) This tastes like home to me. !!
I’m the first to admit that I am not a great cook – I don’t even like to cook. xo, Catherine. I made this recipe and the flavor remind me of the requeson I grew up eating and the texture is perfect to use on everything!
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