Brazilian Cheese Puffs Recipe

Imagine biting into a warm, freshly baked treat with a crisp golden shell and a chewy, cheesy center—welcome to the irresistible world of Brazilian Cheese Puffs. Known locally as pão de queijo, these naturally gluten-free delights are a staple snack in Brazil, loved for their airy texture and rich cheese flavor. Whether you’re serving them at a party, as a savory brunch bite, or simply as a cozy snack with coffee, Brazilian Cheese Puffs are always a crowd-pleaser and remarkably easy to make at home.

this Recipe

Ingredients You’ll Need

You only need a handful of simple ingredients to create these beloved bites, but each one plays an important part in nailing that signature pull-apart texture and cheesy oomph. Choose quality items where you can—you’ll taste the difference in every puff!

• Whole milk: Adds moisture and richness for that tender crumb.
• Vegetable oil: Keeps the puffs moist and gives a subtle, neutral flavor so the cheese shines.
• Salt: Enhances the cheese and brightens the finished flavor.
• Tapioca flour: Essential for the chewy, stretchy texture that’s the hallmark of Brazilian Cheese Puffs—and naturally gluten-free!
• Large egg: Binds everything together and helps the puffs rise.
• Grated Parmesan cheese (or half Parmesan, half mozzarella): Delivers that classic cheesy punch; use both cheeses for a gooier middle.

How to Make Brazilian Cheese Puffs

Step 1: Prep Your Tools

Preheat your oven to 375°F (190°C) and line or lightly grease a mini muffin tin. This is the best way to achieve even, perfectly shaped puffs that pop right out when they’re baked and golden.

Step 2: Warm Up Milk, Oil, and Salt

In a medium saucepan, combine the whole milk, vegetable oil, and salt. Gently bring this mixture to a soft boil over medium heat—it only needs to bubble a little to be ready. Heating these liquids together infuses the base with richness and ensures the tapioca flour blends seamlessly in the next step.

Step 3: Incorporate Tapioca Flour

Once your milk mixture is hot, remove the saucepan from the heat and stir in the tapioca flour all at once. The dough will get thick, sticky, and a bit stretchy very quickly—that’s exactly what you want! Don’t worry if it looks gelatinous at first. Let this mixture cool for 5–10 minutes so your egg won’t scramble when added.

Step 4: Mix in Egg and Cheese

Transfer the cooled dough to a mixing bowl. Add the egg and beat until fully combined—this takes some elbow grease (or use an electric mixer!). Now, stir in the grated cheese or cheese blend until the dough becomes smooth and elastic. It will still be sticky, and that’s perfect.

Step 5: Fill and Bake

Use a spoon (or a small cookie scoop) to drop the dough into your prepared tin, filling each cup about 3/4 full. Bake for 18–20 minutes until puffed, golden on top, and gorgeously aromatic. Serve the Brazilian Cheese Puffs warm for the absolute best texture and cheesy burst.

How to Serve Brazilian Cheese Puffs

Garnishes

A light dusting of extra grated Parmesan right out of the oven takes these from delicious to divine. For extra flair, sprinkle on some finely chopped fresh herbs—think chives or parsley—for a pop of color and a hint of freshness.

Side Dishes

Brazilian Cheese Puffs pair beautifully with strong coffee for a classic Brazilian snack, but they’re also wonderful alongside soups and stews. Try them with roasted tomato soup, hearty chili, or even as a side for an omelette brunch.

Creative Ways to Present

Turn your Brazilian Cheese Puffs into party-perfect bites by tucking a slice of spicy Brazilian sausage inside before baking. Serve them piled high in a pretty basket for a rustic look, or on a sleek platter with tiny flags for international flair. You can even serve them with a simple dipping sauce like herbed cream cheese or spicy honey.

Make Ahead and Storage

Storing Leftovers

Store leftover Brazilian Cheese Puffs in an airtight container at room temperature for a day or in the refrigerator for up to 3 days. They’ll stay chewy and flavorful and are easy to refresh with a quick reheat.

Freezing

These puffs freeze exceptionally well! Place cooled cheese puffs in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag or freezer container. Store for up to 2 months. This makes it super easy to have Brazilian Cheese Puffs ready whenever you crave them.

Reheating

To bring your puffs back to life, simply pop them on a baking sheet and warm in a 350°F (175°C) oven for 6–8 minutes. They’ll be almost as good as freshly baked—crisp on the outside with all the signature chew inside.

FAQs

Can I use a different kind of cheese in Brazilian Cheese Puffs?

Absolutely! While Parmesan gives bold flavor and mozzarella adds gooeyness, you can experiment with cheddar, Gouda, or even a bit of cream cheese. Avoid overly oily or crumbly cheeses for best results.

Is it possible to make the dough in advance?

Yes, you can make the batter a day ahead and refrigerate it covered, or even portion it into the tin the night before. Just let it come to room temperature for 10–15 minutes before baking.

Are Brazilian Cheese Puffs really gluten-free?

They are! Tapioca flour is naturally gluten-free, so these puffs are a safe (and delicious) option for anyone avoiding gluten.

Can I make these puffs larger or in a regular muffin pan?

You can, but the baking time will increase and the texture will be a bit chewier in the center. Stick to mini tins for the ideal bite-sized results that stay puffy and light.

Why did my cheese puffs deflate after baking?

It’s normal for Brazilian Cheese Puffs to lose a bit of their height as they cool, but if they collapse completely, try baking them a few minutes longer to set the structure, and be sure your oven is fully preheated before baking.

Final Thoughts

If you’re looking for a snack that is easy to love and even easier to share, give Brazilian Cheese Puffs a try. They’re bound to become a new favorite in your kitchen—light, cheesy, and a little bit magical right out of the oven!

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