Brazilian Cheese Puff Bread - Fogo de Chao Copycat Recipe
These Brazilian cheese puffs recreate the famous warm bread served at Fogo de Chao steakhouses. Made with tapioca flour and Parmesan cheese, they bake into golden, airy rolls with crispy exteriors and soft, cheesy centers. The gluten-free dough creates a unique stretchy texture that's irresistible when served warm. Perfect as an appetizer for dinner parties or alongside grilled meats, these puffs capture the authentic flavors of Brazilian pao de queijo with their rich, savory taste and satisfying bite-sized portions.
Ingredients
- 2 cups tapioca flour
- 1 cup whole milk
- ½ cup unsalted butter
- 1 teaspoon salt
- 5 oz Parmesan or Cotija cheese, finely shredded
- 2 eggs, at room temperature
- 2 teaspoons sugar
- 1 tablespoon olive oil
- cooking spray
Instructions
- 1
Preheat oven to 350 degrees and grease mini muffin tin with cooking spray
- 2
Combine butter, salt and milk in medium saucepan and bring to low boil
- 3
Transfer hot mixture to mixing bowl and slowly add tapioca flour using electric mixer
- 4
Add cheese, eggs, sugar and oil to form wet, sticky dough
- 5
Spoon dough into muffin tins filling each about 2/3 full
- 6
Bake for 20 minutes until puffed and golden brown on tops
- 7
Serve while warm
Tips
Use room temperature eggs to prevent the hot milk mixture from cooking them when combined.
Fill muffin tins only 2/3 full as the dough will puff significantly during baking.
Serve immediately while warm for the best texture and flavor experience.
Good to Know
Store covered at room temperature for 1 day or refrigerate for 3 days
Dough can be prepared and refrigerated up to 4 hours before baking
Best served warm from the oven while puffs are at their peak texture
Common Mistakes
Use electric mixer when adding flour to avoid lumps in the hot mixture
Don't overfill muffin tins or puffs will overflow during baking
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make these without a mini muffin tin?
Yes, use a regular muffin tin and bake for 25-30 minutes, or drop spoonfuls on a baking sheet for free-form puffs.
What if I don't have tapioca flour?
Tapioca flour is essential for the authentic chewy texture. Cassava flour works as it's the same ingredient with different processing.
How long will these keep fresh?
Best eaten warm from the oven. Store covered for 1 day at room temperature or reheat refrigerated puffs in a 300F oven for 5 minutes.