Extra Puffy Brazilian Cheese Puffs! (Pão De Queijo)

Extra Puffy Brazilian Cheese Puffs | Quirky Cooking

We love it when my sister Joye comes over and makes us Brazilian Cheese Puffs!! 😍 They never last long unless I hide some, so she usually makes a double batch, and we keep half the batter in the fridge for the following day. They are the BEST hot out of the oven, sliced open and slathered with butter… YUM!!!! But they’re also great cold, and since they are nut free they make the perfect lunchbox filler.

Extra Puffy Cheese Puffs | Quirky Cooking

There’s plenty of recipes for cheese puffs out there, but Joye’s always seem to rise better than the others I’ve tried (sometimes they rise CRAZY high, as you can see above!!), and they don’t deflate as they cool due to her method of chilling the batter really well before baking, and cooking for longer than most other recipes I’ve seen.

Extra Puffy Cheese Puffs | Quirky Cooking

These cheese puffs have a deliciously crunchy crust and are soft and stretchy inside… soooooo good!! I asked her if I could share her recipe and she said I could, so here it is. ❤️ Thanks Joye!

Extra Puffy Cheese Puffs | Quirky Cooking
Sometimes they turn out more like ‘cheese monsters’!! Which is also awesome. 😂😂

This recipe is gluten free, grain free and nut free. I haven’t tried using a dairy free cheese substitute, but if you try it, let us know how you go! My recommendation for those who are dairy free is the dairy free version of the Fat Bomb Muffins in our Life-Changing Food Cookbook.

For those of you wanting to make this recipe without a Thermomix, watch this video where I demonstrated how to cook cheese puffs on the SBS Food show, Loving Gluten Free!

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Extra Puffy Brazilian Cheese Puffs

  • Author: Joye Binstead

Ingredients

  • 200g cheddar cheese, or a mixture of cheddar and parmesan
  • 200g milk of choice
  • 100g olive oil or melted butter
  • 1 tsp fine sea salt
  • 300g tapioca starch, or arrowroot
  • 3 large eggs
  • extra olive oil or butter for greasing tins, or paper muffin cups

Instructions

Thermomix Method

  1. Cut cheese into 2cm cubes and grate in Thermomix 8 sec/speed 8. Remove from bowl and set aside.
  2. Place milk, oil and salt into Thermomix bowl and heat 5 mins/90C/speed 1.
  3. Add tapioca starch and mix to combine, 20 sec/speed 6.
  4. Allow to cool for 20 mins or so.
  5. Add eggs and cheese and mix 20sec/speed 6.
  6. Place mixture into a large bowl and set in the fridge or freezer to completely cool and become firm (at least 30 mins in freezer, or 1 hour in fridge – can be left a day or two in fridge in a sealed container).
  7. Meanwhile, prepare a 12 hole muffin tin by greasing with some olive oil or butter, or line muffin tin with paper liners.
  8. Preheat oven to 200C.
  9. Scoop out cold mixture into muffin cups with an ice cream scoop or large dessert spoon, so the cups are approx 3/4 filled with a rounded top. (Mixture will be very stiff and even have a dry, crusty layer – that’s fine, the crusty bits will melt and they will cook perfectly.)
  10. Bake for 25 mins, or until golden brown and crunchy on the outside. Make sure they are firm to touch before removing from oven, so they don’t fall. To make them even crunchier on the outside, you can turn off oven, leave door a little ajar, and leave them there for another 10-15 mins.
  11. Serve hot for super crunchy outside and chewy inside! (I love to split them open and slather with butter… mmmmm!!)

Conventional Method

  1. Grate cheese and set aside.
  2. Heat together milk, oil and salt in a saucepan on the stovetop over med-high heat, just until milk is hot but not boiling. (Stir now and then while it heats.)
  3. Remove from heat, add tapioca starch and mix to combine. Cool mixture for 20 mins or so.
  4. Add eggs and cheese and mix well in a food processor or blender, until quite smooth. Place into fridge or freezer so mixture is completely cold before continuing with recipe above.

Storage

  1. Keep batter in fridge for up to 3 days. Keep baked puffs in a sealed container/bag in the fridge for up to a week, or in freezer for a month or so. They’re yummy served cold but will be chewy, not crunchy on the outside. Leftover puffs can be halved, turned upside down, and heated in hot grill to bring back the crunch!

Notes

  • If you’re looking for a grain free, nut free, dairy free savoury muffin that is similar, try the nut free, dairy free version of the Fat Bomb Muffins in our Life-Changing Food cookbook! They are delicious too!!

Did you make this recipe?

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73 thoughts on “Extra Puffy Brazilian Cheese Puffs! (Pão De Queijo)

  1. Cathy says:

    Made these tonight, using coconut milk. I decided to make them at the last minute so i didn’t chill them, but they still turned out extra puffy and nice and crusty on the outside. Absolutely delicious!

    • Kellie says:

      This recipe is such a hit in our house now. Don’t always master the puffiness, perhaps because i don’t have a thermo but i keep trialing/ testing to see if i can get them perfect. Every second or third batch is!

      Just wondering how the batter would go freezing. I was thinking of bulk making the batter and freeze in batches.

  2. Amy says:

    I am hoping to make this recipe x 4 for a party. Can several trays go into an oven without impacting the batter? Can I double the mixture? Any other tips?… 🙂

    • QuirkyJo says:

      Yes to several trays in oven, just make a few batches of the batter and chill well then bake all at once! Will need to make each batch separately if using Thermomix, or it won’t fit. 🙂

  3. Temperance says:

    I tried this recipe with almond milk and cashew cheese. They didn’t puff up as much but they were still delicious!
    Thank you!

  4. Kellie says:

    I made these today and they tasted amazing, my daughter was q big fan too!! But my batter was very clumpy. Should it have more of a smooth texture?

    • QuirkyJo says:

      Did you use a Thermomix to blend it or a food processor? I found that in a food processor you end up with a more lumpy batter as it doesn’t blend as smooth and it doesn’t rise quite as high. But it should still be just as good.

  5. Katherine Mackay says:

    Thank you so much Jo and your sister for this amazing recipe! Only trouble is I can’t stop eating them.

  6. Lisa says:

    These are delicious, a bit hit in our household and so versatile with different meals. Great option to have in the freezer.
    Thanks ladies once again on a winner xx

  7. Amy Chung says:

    This looks amazing! I love the saltiness of the parmesan so definitely going to include that when I try this recipe on the weekend!

  8. Shelley says:

    Just waiting for it to cool presently but just curious if it’s supposed to be stretchy and a little dry or is it supposed to be more cake batter like? Mine is all clumped together in the middle of the bowl.

    • QuirkyJo says:

      It should be a thick, creamy batter that is kind of like cream cheese spread in consistency. Add a dash of milk if too thick. If you’re making it with the conventional method, only simmer on stove until warm then remove from heat – if you simmer too long it will reduce and batter will be too thick.

  9. Sarah says:

    Loved these, they turned out so good. The family said they are like a savory profiterole, so they would love to see them filled with something. Any suggestions as what might work would be lovely?

    • QuirkyJo says:

      Yay!! So happy you liked them! xx
      You can check in the Quirky Cooking Chat Group, as a few people in there were trying some different fillings. Bacon and Chives works well!

  10. Laura Solgaard says:

    I made those last Saturday for a big parents school party at home and I couldn’t believe how beautiful and delicious they became! Definitely a crowd pleaser, will make them again!

  11. kd says:

    I love this recipe and have made it a few times. Today I chose to use the 2x function built into this interface, and the only change to the recipe was the amount of cheese. The batter is chilling now but I’m worried it’ll be a bust. I’ll just halve the amount of batter I normally put on the muffin tins and cross my fingers!

  12. LW says:

    I have tried many Brazilian Cheese Puff recipes and yours is the only one that has come out Extra Puffy like you say. These are great.
    Thank you and your sister for sharing this great recipe.

    Another tip for you and your readers:- I freeze the uncooked batter in a silicone muffin tray, then pop the balls of frozen batter in a zip-lock bag in the freezer. To cook, just place on a tray straight from the freezer for the same time and temp as recommended in your recipe.

  13. Lauren Jenkins says:

    These were delicious thank you. I only cooked half the batch and stored the dough in the fridge. I’m just wondering if i can store dough in freezer? Thanks

  14. Bella says:

    Absolutely love these and so does my son! I cut them in half and warm up in my air fryer than slather in butter – so yummy! Just wondering if anyone had frozen the cooked ones instead of the batter? Would that work?

  15. Emily says:

    I just Used this recipe for the first time I usually use the thermi one in cookiedo- honestly this one is so much better! Thank you!

    • Quirky Cooking Team says:

      Hi. Unfortunately I wouldn’t recommend potato starch in this recipe. Sorry. I think it would make the mixture to stodgy and doughy. Good luck.

  16. Ashlee says:

    So bloody good. Another Quirky family recipe saved for them rainy days & comfort food is required 🤤 thank you again for sharing!

  17. Liz says:

    Hi Jo, what is a alternative to tapioca I can use that is low carb please, everything else is fine. Could I try almond flour and some baking powder to help with the rise?

    • Quirky Cooking Team says:

      Hi Liz. Unfortunately with this recipe tapioca or arrowroot would be the only flours we recommend. Almond flour won’t give you that puffy texture. It might turn out stodgy if using any other flour i’m afraid:-/.

  18. Liz Toerien says:

    These muffins are so delicious. I added a few basil leaves and some chives. They are great for a quick breakfast snack and freeze really well.

  19. Sarah Olencewicz says:

    I made these vegan for a work friend, used coconut milk and vegan cheese… they need more salt, texture is fine, nicer cold than hot which is surprising!

  20. Avni Trivedi says:

    Thanks so much – this has become a winner for taking to picnics / gatherings with friends. And I love that you can make the batter in advance and then put them in the oven on the day.

  21. Merrilee says:

    These are sooooooo delicious and amazing! I never need to feel like I have to miss out on a crusty bread like snack again. My whole family loved them also. An absolute winner of a recipe. Thank you xx

  22. Karen says:

    Thank you for sharing! I can’t wait to try these, as my daughter is going GF and she will love these. If I make smaller versions in a mini muffin tin, how long should I bake them for?

  23. Genevieve Magennis says:

    Hi Jo,
    About to make these delights for the first time.
    I read the oven temp is fan forced.
    I only have conventional so do I increase temp to
    220c as per usual add 20c rule?
    Thanks so much

  24. Glen says:

    Excellent recipe but can the grey background be removed for when printing please? Very difficult for my MIL to read.

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