Description
Brazilian Cheese Puffs, known as pão de queijo, are a delicious gluten-free appetizer made from tapioca flour and cheese, featuring a chewy texture and golden, puffed exterior. These mini cheese puffs are easy to prepare, baked to perfection, and perfect for serving warm as a snack or party treat.
Ingredients
Scale
Wet Ingredients
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 large eggs
Dry Ingredients
- 1 teaspoon salt
- 2 cups tapioca flour
- 1 to 1 1/2 cups grated Parmesan cheese (or a mix of Parmesan and mozzarella for a stretchier texture)
Instructions
- Prepare Oven and Tin: Preheat the oven to 400°F (200°C) and lightly grease a mini muffin tin to prevent sticking.
- Heat Liquid Ingredients: In a saucepan over medium heat, combine the milk, vegetable oil, and salt. Bring the mixture to a gentle boil, then remove from heat immediately to avoid overcooking.
- Mix in Tapioca Flour: Stir in the tapioca flour until a smooth, fully incorporated batter forms. Allow the mixture to cool slightly for a few minutes to prevent cooking the eggs prematurely.
- Add Eggs: Incorporate the eggs one at a time into the batter, mixing thoroughly after each addition to ensure even texture.
- Add Cheese: Stir in the grated Parmesan cheese (and mozzarella if using) until the batter is thick, sticky, and uniformly combined.
- Fill Muffin Tin: Spoon the batter into the prepared mini muffin tin cups, filling each about 3/4 full for optimal puffing.
- Bake: Place the muffin tin in the preheated oven and bake the cheese puffs for 15 to 20 minutes, or until they are golden brown and puffed up.
- Cool and Serve: Remove from oven and let the cheese puffs cool slightly before serving warm.
Notes
- Tapioca flour is essential for the authentic chewy texture; do not substitute with regular flour.
- For enhanced flavor, consider adding garlic powder or chopped fresh herbs to the batter.
- These cheese puffs are best enjoyed warm but can be frozen and reheated as needed.
