Dec 28, 2012
6
reviews
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Pão de Queijo

If you can't find sour tapioca starch to make this Brazilian cheese bread, sweet tapioca starch will yield equally delicious results. This recipe appeared in our March 2011 issue as a part of Dorothy Irwin's profile on cassava, Taking Root.
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Pão de Queijo Enlarge Image Credit: Todd Coleman
MAKES 16 ROLLS

INGREDIENTS

1 cup sour tapioca starch
1 cup finely grated Parmesan
½ cup plus 2 tbsp. flour
1 tsp. kosher salt
½ tsp. active dry yeast
¾ cup milk
4 tbsp. unsalted butter, cubed
2 eggs

INSTRUCTIONS

Heat oven to 350°. In a large bowl, whisk together tapioca starch, Parmesan, flour, salt, and yeast. Heat milk and butter in a small saucepan over medium-high heat until butter melts. Pour mixture into dry ingredients along with 1 egg and stir until dough forms; cover and let sit for 30 minutes. Using a tablespoon, portion out dough and roll each into a ball. Place on parchment paper-lined baking sheets, spaced 2" apart; beat remaining egg in a small bowl and brush balls with egg. Bake until browned, 25 to 30 minutes.
Pão de Queijo

This article was first published in Saveur in Issue #136

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Ratings & Reviews (6)

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I ended up with more of a batter than a dough. They spread out on the baking sheet, but tasted just fine and like I remember from my days in Brazil. Next time I will add more tapioca starch and flour to see if I can get a better dough consistency.
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Im must say that originally when preparing those brazilian puffs we don't add never yeast, any sort of. My mom, at home, use the recipe that comes from Minas Gerais, a part of Brazil with very strong portuguese influence. And DIVAJT don't add too much tapioca starch cause at the end you can have a very hard dough. The secret is the balance between eggs and starch.
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I am not sure why this recipe is offered, or was ever even considered for post. Scores of recipes for authentic Pão de Queijo, saturate the internet. True to the original dish, such avail wheat free yumminess that is beyond anything achievable with the above substandard, adulteration.
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CARLOTA JOAQUINA your comments are very true, and also are very helpful to me. In my research, I have heard some say add many eggs (not a set amount) and now I know why (a balance is being sought), and also why my latest batch are just find on the inside, but unpleasantly hard on the outside (crust).
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This recipe is so far from what is usual. Should not have flour, yeast, butter(?). I make these all the time, but when I don't have time or access to tapioca flour, I just use the Chebe mixes. They are supposed to be GF - NO flour.
These may be good, but the recipe is far different from the norm.
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Had just made the dough when this appeared as the recipe of the day!

Yes, dough is very sticky. Instead of a ball, I 'globbed' them on to the sheet.

they came out beautifully, and tasted incredible.

My fave hors d'oeuvres have been gougeres. these are a better version of that French classic. better texture and aftertaste.
Pão de Queijo 3 5 1 6

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