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 Cheesy Bread Puffs
You can recreate your own Fogo De Chao cheesy bread puffs at home. When hard pressed some people love the variety of meat served at a Brazilian Barbecue restaurant, others love the salad bar. I love these cheesy bread puffs. They are the cousin to a pop over, but these are so much better than a pop over.
These light and fluffy puffs are the perfect addition to any meal.
Thanks to Flori for sharing this recipe.
Fogo de Chao cheesy bread puffs
These hot cheese puffs fresh out of the oven are hard to beat.
- 1 1/2 cups whole milk
- 1 1/2 cup 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
- 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.