Pao de Queijo (Cheese Puffs-Brazilian)

From: Edible Complex

On Sep 8, 2009

I'm glad I read the other reviews of this recipe before starting; you guys/gals helped me out. I changed the recipe by using 1/4 cup vegetable oil and 1/4 butter (the real Brazilian recipe uses oil and not butter, but I wanted a slightly richer flavor). I also used amix of 1 1/4C grated Parmesan and 1/4C of grated manchego, a chunk I had left over. I also trouble incorporating the eggs in- I had to mix it for about 5 minutes before the eggs finally started soaking into the stretchy batter so you may have to be patient at this stage. The dough didn't solidify enough for me to turn out and knead as well, so I just dropped them by the spoonful into mini muffin tins as well and they baked up fine. I had to leave mine in for 15-16 minutes for them to get to the right consistency in the middle- my first batch I put in for only 12-13 minutes and that was definintely not enough- the center was still way too chewy. These are not quite the same as the ones I had at Mangarosa in SF, but a close enough fascimile. Manoic or tapioca flour is a bit trying to work with; it is very fine, gets everywhere and doesn't behave like wheat flour, so keep that in mind when working with it. Next time I will try pouring the hot milk combo into the flour instead as someone suggested, and I will try to locate some quiejo de Minas too. They MUST be enjoyed hot though, as they are pretty uninteresting cold.

From: Chef #684896

On Jul 19, 2009

I liked the texture and super easy to make but I feel the Parmesan was too strong, will make again but cut back on the cheese or use another type. Wonder what cheese would be a good replacement for quiejo de Minas?!

From: Malu

On Nov 20, 2004

I thought I would post a recipe of "Pao de Queijo", but then I found this one.I would like to clear some facts, first Tapioca Flour and manioc starch are the samething, and they can be either sweet or sour. When preparing it, pour the boiling liquid to the tapioca(starch) flour and mix.Also you will get a better result if you use any white cheese ( like cheshire ) . Sorry I live in England so that is what I find here. You all say the dough is to sticky, maybe that is because there is to much liquid to the amount of flour. The recipe I have I use 4 cups of flour to 1 1/2 of liquid. By the way, I am Brazilian.

From: CuisineDuCoeur

On Dec 7, 2007

I was looking for a perfect Pao de Queijo recipe after my Brazilian friend made them for me at her house (she used a pre-packaged mix that she brought from Brazil that I had trouble finding in the US, I think they only sell them in Brazilian grocery stores, but anyways making them fresh is so much better!). I tried several recipes and this one is by far the best in terms of simplicity and producing yummy results. Each time I have made this, I was never able to get my dough to the point of solidity where it can be shaped (although this seems to be the nature of the tapioca flour, once u add it to liquid it tends to liquify very quickly). However, I spoon the batter into mini muffin cups and they turned out wonderfully crisp on the outside and with a nice melty chewy cheese interior. Tip: Don't be tempted to pre-make the dough and freeze them for later use — I did this and froze them in the mini muffin cups, thinking that it would be a breeze to pop into the oven when friends came over. However, once the dough freezes and solidifies, if you pop it straight into the oven, the puffs come out dense like a brick and not nearly as light as when the dough is liquid-y. I might try letting the dough sit for awhile out of the freezer next time before baking, but at least this first attempt was underwhelming.