Pão De Queijo Recipe

Preheat and heat liquids

Preheat the oven to 200°C (400°F). In a medium saucepan, combine the milk, water, unsalted butter and fine salt. Bring to a gentle boil over medium heat, stirring once or twice to melt the butter and dissolve the salt.

Mix with tapioca flour

Remove the saucepan from heat as soon as the mixture reaches a boil. Immediately pour the hot liquid over the tapioca flour placed in a large heatproof bowl. Stir vigorously with a wooden spoon or spatula until the mixture is smooth and homogenous and you no longer see dry lumps (it will be hot and slightly gluey). Allow the mixture to cool for 5–10 minutes so it is warm but not so hot that it cooks the eggs when added.

Incorporate eggs and cheeses

Beat the eggs lightly in a small bowl. Add the eggs to the cooled tapioca mixture one at a time, stirring well after each addition until incorporated. The dough will become glossy and elastic. Stir in the grated Parmesan and grated mozzarella (or substitute). Mix until evenly distributed. If using a stand mixer, you can use the paddle on low speed to combine—about 1 minute.

Adjust texture

The finished dough should be sticky but spoonable; it will firm slightly as it cools. If it feels too dry and crumbly, add 1 to 2 tablespoons of warm milk, 1 tablespoon at a time. If it is extremely wet, add up to 2 tablespoons more tapioca flour, 1 tablespoon at a time. Taste and adjust salt if needed.

Line two baking sheets with parchment paper or lightly grease them. Using two spoons, a small cookie scoop (about 1 to 1.25 tablespoon/18–22 ml), or wet hands, form rounds of dough about 1 to 1.5 inches (2.5–4 cm) wide. Place them spaced about 1.5 inches (3.5–4 cm) apart on the prepared sheets. Wetting your hands with water or oil helps prevent sticking; you can also brush the tops lightly with olive oil or melted butter for color.

Optionally sprinkle each ball with extra grated Parmesan, a pinch of black pepper or chopped herbs.

Bake in the preheated oven for 18–22 minutes, rotating the pans halfway through, until the pão de queijo are puffed and golden on the outside. For larger balls, bake closer to 22–25 minutes; for smaller, check around 14–16 minutes.

Remove from the oven and let cool for 5 minutes on the baking sheet. Serve warm—pão de queijo are best eaten hot or at room temperature the same day. They will have a crisp exterior and a chewy, airy, cheesy interior.

To store, cool completely and keep in an airtight container at room temperature for up to 1 day, or refrigerate for up to 3 days. Reheat in a 180°C (350°F) oven for 5–8 minutes or until warmed through to restore crispness. Frozen: flash-freeze on a tray, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 180°C (350°F) for 12–15 minutes.