Pao de Queijo from Fogo de Chao features warm, bite-sized Brazilian cheese bread made with tapioca flour and melted Parmesan, boasting a chewy interior and a golden, crispy exterior perfect for savory snacking.
Equipments
- Mixing bowl
- Whisk
- Measuring cups
- Measuring spoons
- Saucepan
- Baking sheet
- Parchment paper or silicone baking mat
- Spoon or cookie scoop
- Oven
Ingredients
- 2 cups (250g) tapioca flour
- 1 cup (240ml) whole milk
- 1/2 cup (115g) unsalted butter
- 1 teaspoon salt
- 1 1/2 cups (150g) grated Parmesan cheese
- 2 large eggs
Tapioca flour is the key ingredient that gives Pao de Queijo its characteristic chewy texture and should be measured accurately to maintain the proper dough consistency. Whole milk and unsalted butter combine to create a rich base, while grated Parmesan cheese provides the authentic savory flavor unique to this Brazilian bread. The eggs help bind the ingredients and contribute to the dough's elasticity, essential for achieving the puffed, airy interior. Salt enhances the overall taste, balancing the richness of the cheese and butter. Your Pao de Queijo from Fogo de Chao copycat menu will capture the perfect golden crust and chewy texture when these ingredient proportions and quality are carefully maintained.
Instructions
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a saucepan, combine whole milk, unsalted butter, and salt.
- Heat over medium until milk is hot and butter is melted, stirring occasionally.
- Remove from heat.
- Pour tapioca flour into a mixing bowl.
- Pour the hot milk mixture over the tapioca flour.
- Mix thoroughly with a spoon or whisk until slightly cooled.
- Add eggs, one at a time, mixing after each addition.
- Stir in grated Parmesan cheese until combined.
- Use a spoon or cookie scoop to portion dough onto the prepared baking sheet.
- Bake for 15–20 minutes, until golden and puffed.
- Serve warm.
Substitution
The Pao de Queijo copycat recipe from Fogo de Chao captures the authentic Brazilian cheese bread experience using tapioca flour and Parmesan cheese for its signature chewy texture and crispy exterior. If you cannot find tapioca flour, you can experiment with tapioca starch as a substitute since they function similarly in gluten-free baking. Parmesan cheese contributes a distinct sharpness, but you could try Pecorino Romano or a mildly aged Asiago cheese if Parmesan is unavailable. When mixing, avoid overworking the dough to maintain the bread's characteristic light and airy interior. Your oven temperature and baking time are crucial to achieving the perfect golden crust without drying out the inside.
Tips
Ensure the milk and butter mixture is hot but not boiling when poured over tapioca flour; this activates the starch properly for the desired chewy texture. Mix the dough quickly after adding the hot liquid to prevent lumps and achieve a smooth consistency before it cools too much. Incorporate eggs one at a time while mixing thoroughly to ensure even distribution and avoid curdling. Use a cookie scoop for uniform-sized Pao de Queijo, which helps in even baking and ensures each piece puffs up perfectly.
Nutritions
Pao de Queijo from Fogo de Chao provides a gluten-free source of carbohydrates from tapioca flour, offering energy without wheat-based allergens. The Parmesan cheese and eggs contribute high-quality protein and calcium, supporting muscle function and bone health. Butter adds saturated fats essential for energy, though moderation is key for heart health. When enjoying this cheesy snack, your portion control will help balance nutritional benefits with calorie intake.
Storage
To keep Pao de Queijo fresh, store leftover cheese bread in an airtight container at room temperature for up to 2 days to maintain its chewy interior and crispy exterior. For longer storage, you can freeze the baked bread by placing it in a freezer-safe bag or container and reheating in the oven at 350degF (175degC) for 5 to 10 minutes to restore its texture. Your cheese bread will enjoy the best flavor and consistency when reheated fresh from frozen or stored properly.
Variation or Alternatives
You can experiment with different cheeses like mozzarella or cheddar to alter the flavor and texture of your Pao de Queijo. Substituting part of the whole milk with cream will yield a richer, creamier dough. For extra flavor, incorporate finely chopped herbs such as rosemary or basil into the batter. Using a cookie scoop ensures even-sized pieces and consistent baking results.
Allergies
Pao de Queijo from Fogo de Chao contains common allergens such as milk, butter, Parmesan cheese, and eggs, which could trigger reactions in those with dairy or egg allergies. Tapioca flour is generally gluten-free and less likely to cause issues for people with gluten intolerance. Always verify ingredient details with the restaurant if you have specific food allergies to ensure your safety.
Why this recipe?
Pao de Queijo from Fogo de Chao restaurant is beloved for its perfect blend of crispy exterior and chewy, cheesy interior made from authentic Brazilian cheese and tapioca flour. The unique texture and rich flavor make it a standout appetizer that captures traditional Brazilian cuisine. Trying to make the copycat version allows you to recreate this delightful experience at home, ensuring fresh and customizable servings tailored to your taste. Your effort to replicate this iconic dish can bring the warmth and authenticity of a Brazilian dining experience directly to your table.