Pão de queijo, or ‘cheese puffs’ as they’re sometimes called in English, is typical in Brazil and in other Latin American countries.
Some of the names you’ll hear besides the Portuguese version are ‘chipá’, ‘pan de yuca’ (cassava bread) and ‘cuñapé’.
Pão de queijo is made from tapioca flour. These days supermarkets in Latin America sell a ready mix that only needs adding the wet ingredients. Most people keep making them the traditional way, though, as the recipe is quite simple and quick!
Recipes may vary from country to country but they all have the basics in common. If you feel like putting your cooking skills to practice, here’s our chef’s recipe for Fazenda’s pão de queijo. Locally you can find tapioca flour in local markets (or online at whole foods stores).
1 3/4 cups (220g) tapioca flour
1/4 teaspoon salt
2 tablespoons (28 g) extra-virgin olive oil
2 eggs at room temperature, beaten
85g cheese (you can use Parmesan cheese or a mix of a few different types of cheese)
1/4 cup milk, at room temperature
Preheat oven at 190 degrees.
In a bowl, place the tapioca flour and salt, and combine the two. Add the oil, eggs and cheese and mix; then add the milk while mixing. The tapioca flour will begin to absorb the liquid and the mixture will start to thicken.
Divide the dough into small pieces and place them on a mini muffin tin. Alternatively you can make small balls and place them in a lined baking sheet about 2 inches apart.
Place these in the oven until they’re beginning to brown.
Serve warm and enjoy!
Have you tried our pão de queijo? You can use the comments section below to share your thoughts!