The Best Brazilian Cheese Bread – 3 Cheese Pao De Queijo
The perfect cheese bread DOES exist, and it also happens to be gluten friendly. Enjoyed all day with a cup of espresso or before a feast of churrasco.
Servings Prep Time
4doz mini-puffs 10mins
Cook Time Passive Time
15mins 1 hrs
Servings Prep Time
4doz mini-puffs 10mins
Cook Time Passive Time
15mins 1 hrs
Ingredients
Instructions
For the dough
  1. In a small sauce pot, bring to a gentle boil milk, water, oil, salt.
  2. In the bowl of a stand mixer fitted with a paddle attachment, or mixing bowl if making by hand, add the tapioca starch. Once milk mixture has come to a light boil. turn heat off and immediately transfer to the mixing bowl with starch.
  3. Turn mixer on to lowest speed. If mixing my hand, use a rubber spatula and stir to combine. Mix for at least 2 mins. Mixture should begin to resemble a soft doughy paste. Continue mixing until steam subsides and dough is close to body temperature.
  4. Add one egg to the dough and continue mixing until completely emulsified. Scrape the sides of the bowl in between adding in the second egg. Repeat until dough has become a silky soft texture between a batter and a dough, loose but not too liquid.
  5. Grate, dice or crumble all of the cheeses. Combine together in a bowl and add the 1 tbls of tapioca starch to the cheeses. Toss to coat the cheese then add to the dough. Turn mixer to low speed and mix for 30 seconds. Turn up to medium/high speed and mix for another 30 seconds. If mixing by hand, just make sure that the batter is thoroughly combined.
  6. Transfer to a storage container and cover, allow to rest in the fridge for at least 1 hr.
Baking
  1. Preheat oven to 375f degrees. Line a baking sheet with parchment or silicone baking liner.
  2. Prepare a small dish with water. To scoop the dough balls, I used a truffle sized scoop for mini puffs but you can use a #100 or small cookie disher or spoon. Remove the dough from the fridge. Dip palms and finger tips in water, scoop a rounded mound of dough and release into your palms. Roll to smooth out any edges. Omit this step if you don’t mind some wonky shaped puffs. 🙂
  3. Place balls at least one inch away from one another. Once the tray is full, transfer to the oven. Bake for 15 mins, try not to peek or the puffs may collapse. If the puffs still look a little pale, turn the heat off and leave them in the oven for another 3-5 mins to finish cooking.
  4. Remove from the oven and serve these delicious cheesy poofs immediately. Try adding in some of your favorite non-traditional fillings like bacon, ham, cracked pepper, scallions, extra cheese or sautéed peppers. They make perfect puffs for sliders and appetizers or just enjoyed any time of day.