Lucy’s Brazilian Cheese Bread (Pão de Queijo)

5 from 1 vote

Lucy’s Brazilian Cheese Bread (Pão de Queijo)

From Magic and Macaroons by Bailey Cates, these cheesy poofs are a unique and wonderful treat! When I read this recipe in Magic and Macaroons, I was intrigued by her description of crispy soft and airy addictive bread. This is her recipe, with my notes and photos to help you make them.

Prep Time20 mins

Cook Time25 mins

Course: Appetizer, bread, Snack

Cuisine: Brazilian

Servings:

Calories: 181kcal

Equipment

Standing mixer with paddle attachment highly recommended

Ingredients

1 cup milk Whole milk recommended, I used ½ cup half & half and ½ cup 2% milk.
½ cup vegetable oil
2 large eggs
1 tsp salt
1 cup grated Parmesan (I actually used ½ cup Parmesan + ½ cup Asiago)
½ cup sharp cheddar
2 cups tapioca flour Sifted. I use Bob's Red Mill

Instructions

Grate and combine the cheeses in a bowl and set aside.
Preheat oven to 450° (You will reduce the heat to 350° as soon as you put your baking sheets in to bake.)
Sift flour into your mixer bowl and stir in the salt.
Crack one egg into a small bowl, whisk with a fork and set aside.
Line 2 baking sheets with parchment. (Bake side by side or arrange your shelves to accommodate both pans.)
In a 2 quart sauce pan combine milk & oil. Bring to a boil while stirring. As soon as it comes to a boil remove from heat and dump the entire contents at once, into the mixing bowl.
Mix on medium speed until combined. This will be a white sticky mess.
Mix in one whisked egg at a time until combined.
Add in cheeses, 1/2 cup at a time, but quickly, just until combined. It will be a shiny, very sticky concoction!
Use two oiled spoons or an ice cream scoop to make about 15 evenly sized balls, about the size of a large egg, and place about an inch apart on the lined baking sheets.
Place both sheets in the oven and immediately turn heat down from 450° to 350° and bake for 25 minutes.
Once they are nicely browned and crusty if you tap one, they are done! Serve immediately!

Notes

I have made this recipe three times and while they are a bit hard to mix up, they always came out cheesy, poofy, and crispy! I tried a different recipe where you mix it all up in a blender without cooking and pour the batter into muffin tins. They just did not come out as crispy. I tried in a mini-popover pan. They were chewy and not crispy enough for me.

Have you tried this recipe and do you have some tips to make them extra crispy?

Nutrition