Brazilian cheese bread - pão de queijo

Brazilian cheese bread - pão de queijo

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(2 ratings)

Prep: 20 mins Cook: 30 mins


Makes 24 small puffs
Try baking a South American mainstay - these light and fluffy cheese puffs are best served warm from the oven

Nutrition and extra info

Nutrition: per serving

  • kcal111
  • fat6g
  • saturates4g
  • carbs11g
  • sugars0.5g
  • fibre0.1g
  • protein2g
  • salt0.3g
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  • oil or butter, for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 250ml full-fat milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • ½ x 250g pack unsalted butter
  • 1 tsp salt
  • 300g tapioca flour
  • 2 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g Parmesan, grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  1. Heat the oven to 220C/200C fan/gas 7. Grease a baking sheet with oil or butter and set aside.

  2. In a medium saucepan add the milk, butter and salt and bring to a boil. Remove from heat and add the tapioca flour. Stir it vigorously and let cool a little.

  3. Pour the dough into a standing mixer or use a bowl and an electric hand whisk. Beat the dough until its cool. Beat the eggs in one at a time waiting until each one is completely incorporated before adding the next. When the dough is glossy and mixed add in the cheese. Beat again until mixed.

  4. Spoon the dough onto the baking sheet in 1 tbsp balls, 5cm apart. Bake for 30 mins until crisp and golden. Remove from the oven and eat while still warm.

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Comments, questions and tips

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14th Jan, 2016
This is the first British recipe that I have tried that produces good results! Thank you and well done! I'll be trying to substitute the butter for olive oil!
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17th Feb, 2016
We found these were far softer and chewier ( the way we like 'em) wit 10 mins less in the oven.