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Fogo de Chao cheesy bread puffs – hot cheese puffs fresh out of the oven are hard to beat.

May 12, 2009 19 Comments

Fogo de Chao is a wonderful Brazilian barbeque restaurant.  These cheese puffs are like pop-overs but they are softer and much more delicious.  They do use special tapioca flour to make them extra soft and fluffy.

Fogo de Chao Cheese Buff

Cheese Puff

Fogo de Chao Cheesy Bread Puffs

Thanks to Flori for sharing this recipe.

Fogo de Chao cheesy bread puffs

  • Author:
  • Recipe Type: Bread Recipes, Copycat Restaurant Recipes, CopyKat Recipes
  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Serves: 8
Fogo de Chao cheesy bread puffs

These light puffs are a wonderful addition to any meal.

Ingredients

  • 1 1/2 cups whole milk
  • 1 1/2 cups sour tapioca flour (azedo)*
  • 1 cup sweet tapioca flour (doce)
  • 3/4 cup shredded parmesan cheese
  • 3/4 cup corn oil
  • 4 eggs
  • 1 teaspoon salt

Instructions

Preheat oven to 425 degrees. Lightly grease a 12- or 24-cup mini-muffin pan or small dariole molds. Combine all ingredients in a large bowl. Mix well until batter is smooth. Fill each muffin cup three-quarters full. Bake for 15 minutes or until golden brown. Breads should be crisp on the outside and hollow on the inside, like a popover. Serve warm.

*Sweet and sour tapioca flour can be found at Brazilian food stores.

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  • ATL

    Could only find one kind of tapioca flour after looking in 3 stores in the Atlanta area. No one at natural food store here had heard of “sour” or “sweet” tapioca flour. Bread ended up cup-shaped, too brown on bottom, not edible. Had plenty of batter left, am trying lower temp and less time, but not holding out hope.

  • Guest

    I found the tapioca flour at my local Asian market, and then ask my Cub to stock it. I only used one kind and they turned out awesome. SO close to the ones at the restaurant. Next time I will cut back on the oil, as they were a little greasy. But, other than that, best copykat recipe I have found!!

  • misty

    I am looking online to buy the tapioca flour..all I can find is the sweet flour..is there a different name for them??

  • http://www.wom-mom.com Wom-Mom Ethne

    Any suggestions on where a person could find a Brazilian food store?

    • Stephanie Manley

      Fiesta food stores in the Houston area carries this type of flour. I would suggestion maybe checking stores that specialize in gluten free flours.

  • Jade Smith

    do you have to use that kind of flour? Will it not turn out if you just use all purpose?

  • Jade Smith

    do you have to use that kind of flour? Will it not turn out if you just use all purpose?

  • Jade Smith

    do you have to use that kind of flour? Will it not turn out if you just use all purpose?

  • Jade Smith

    do you have to use that kind of flour? Will it not turn out if you just use all purpose?

  • Jade Smith

    do you have to use that kind of flour? Will it not turn out if you just use all purpose?

    • Stephanie Manley

      Yes, you have to use that type of flour, it will not turn out if you use all purpose flour.

    • Stephanie Manley

      Yes, you have to use that type of flour, it will not turn out if you use all purpose flour.

  • Ryan

    Mine flattened out as well. I think it’s because I used a normal size muffin pan and filled the batter up about half way. When they came out of the oven they were the size of softballs and then immediately shrunk after cooling down.

  • http://www.copykat.com Stephanie

    I am sorry your results left you with flat pancakes, I am not completely sure what happened. I have had great luck with this recipe. It is possible the ingredients may have been past their prime, or there may have been some over-beating of the batter.

  • http://www.copykat.com Cindy

    My doctor is Brazilian and he told me to go to Fogo de Chao. It was great and I loved the cheese bread. I tried a few recipes that were not close to Fogo de Chao’s. I tried this and I love it. The only thing I would mention is that when you mix it all up, it is more of a liquid batter than a dough. I also think I added about a 1/2 cup more of the sour starch because it was so thin and I thought I maybe forgot to add the half of cup. All the other recipes were more like a dough and were a lot heavier. I am going to share this recipe with my in-laws who both have celiac sprue. Thanks for the recipe that I have been looking for, for so long.

  • Tamika

    It looked fine until I took it out of the oven! It bacame flat like pancakes!

  • melissa

    The cheese puffs, also called pão de queijo, can be found in latin markets (also online at brazilianshop.com) to buy as a mix, just add water, oil and eggs – it tastes exactly the same when made from the mix.

    • Helena

      awesome tips, it saves me lots of time finding those ingredients.

  • http://www.softbrazil.com.br Brazilian

    Well…

    Those are called “Pão de queijo” in Brazil, and although they are very similar to the ones back home, the ones you get at Fogo de Chão are not as good as the real ones. I guess it must be something to do with the ingredients and how they age.

    The ones in your recipe are near perfect, congrats.

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