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Brazilian Cheese Puffs Recipe: Light, Cheesy & Irresistible

Brazilian Cheese Puffs (Pão de Queijo)

These naturally gluten-free Brazilian cheese puffs use tapioca starch for their signature chewy center and crisp shell. Parmesan brings a deep savory flavor, while hot milk and oil help create a smooth, airy batter.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups (about 240 g) Tapioca flour or tapioca starch
  • 1 cup (240 ml) Whole milk
  • 1/2 cup (110–113 g) Olive oil, neutral vegetable oil, or melted unsalted butter
  • 1 teaspoon Fine salt
  • 2 large Large eggs, lightly beaten
  • 1 1/2 cups (about 135–150 g) Finely grated Parmesan

Method
 

Step-by-Step
  1. Heat the milk, oil or melted butter, and salt in a saucepan until steaming and just beginning to simmer. Do not let the mixture boil vigorously.
  2. Place the tapioca starch in a mixing bowl and pour the hot milk mixture over it. Stir until the starch is moistened and a sticky dough forms.
  3. Let the dough cool for several minutes. It should be warm but not hot before the eggs are added.
  4. Beat in the eggs one at a time, stirring well after each addition. Continue mixing until the batter is smooth.
  5. Stir in the finely grated Parmesan until evenly dispersed throughout the batter.
  6. Grease a mini-muffin pan or standard muffin pan. Fill each cup about two-thirds full.
  7. Bake at 375°F to 400°F for 20 to 25 minutes, until the puffs are swollen, lightly golden, and firm around the edges. Serve warm.

Notes

Use tapioca starch rather than wheat flour or ordinary cassava flour. Finely grate the cheese for even distribution. The centers become denser as the puffs cool, so serve them warm when possible. Up to half of the Parmesan may be replaced with mozzarella, sharp cheddar, provolone, or queijo Minas.