Pão de Queijo

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Put the tapioca starch in a large heatproof bowl.

   Mark done

2. Bring the milk, oil and salt to a full rolling boil in a saucepan.

   Mark done

3. Pour the boiling liquid over the starch all at once and stir hard with a wooden spoon. It will look lumpy, seized and alarming. This is correct.

   Mark done

4. Leave for 15 minutes to cool to lukewarm.

   Mark done Start 15 min timer

5. Beat in the eggs a little at a time — a stand mixer with the paddle makes this much easier — until the mixture becomes smooth and elastic.

   Mark done

6. Beat in both cheeses until fully incorporated. The dough will be sticky and stretchy.

   Mark done

7. Cover and refrigerate 30 minutes to firm it enough to handle.

   Mark done

8. Heat the oven to 190°C / 375°F. With oiled hands, roll the dough into 30 balls the size of a walnut and space them well apart on lined trays.

   Mark done

9. Bake 20 to 25 minutes until puffed, golden and hollow-sounding. Do not open the oven in the first 15 minutes.

   Mark done Start 20 min timer

10. Eat warm, when the contrast between crisp shell and chewy centre is at its best.

    Mark done

Chef’s Tips

• The lumpy stage after scalding is normal. Keep going; the eggs bring it together.
• Tapioca starch only. Cornflour or potato starch will not produce the same structure.
• Rolled unbaked balls freeze perfectly and bake from frozen with 4 extra minutes.

Pairing Suggestions

• Brazilian coffee, black and strong
• As a side to feijoada
• A cold beer

Storage & Reheating

Best within an hour of baking. Freeze raw balls for 3 months. Baked ones keep 2 days and refresh at 180°C / 350°F for 5 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.