Brazilian Cuisine
Herb and Parmesan Pão de Queijo
This modern variation of the traditional Brazilian Pão de Queijo offers a bolder and deeper gastronomic profile. To the classic chewy texture of the tapioca dough, we add the distinctive tanginess of aged Parmesan and a refreshing accent of finely chopped fresh herbs. The herbs not only create a beautiful speckled pattern on the golden crust but also unlock their fragrance under the oven's heat, balancing the buttery richness of the cheese. The dish maintains its signature porous structure while gaining a noble, fusion note that beautifully diversifies the usual menu.
Dishday
Recipe overview
- Total time
- 35 min
- Prep
- 15 min
- Cooking
- 20 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- Brazilian Cuisine
Nutrition
per serving
- Calories
- 310 kcal
- Protein
- 10 g
- Fat
- 15 g
- Carbs
- 33 g
- Fiber
- 0.5 g
Step by step
Method
- 01
In a small saucepan, combine the milk, water, vegetable oil,…
In a small saucepan, combine the milk, water, vegetable oil, salt, and garlic powder for a savory aroma. Place the saucepan on the stove and bring the mixture to a rolling boil.
- 02
Place the tapioca starch in a deep heatproof bowl, carefully…
Place the tapioca starch in a deep heatproof bowl, carefully pour in the boiling milk mixture, and immediately begin to stir vigorously with a wooden spatula until a dense, smooth dough clump forms.
- 03
Leave the scalded dough base to cool at room temperature for…
Leave the scalded dough base to cool at room temperature for about 10-15 minutes until it is just warm, otherwise the raw eggs added next might scramble from the residual heat.
- 04
Finely chop the fresh herbs with a knife, discarding any toug…
Finely chop the fresh herbs with a knife, discarding any tough stems. Mince them as finely as possible so that the leaves distribute evenly throughout the dough without creating large wet pockets.
- 05
Add the eggs to the cooled dough one at a time, kneading thor…
Add the eggs to the cooled dough one at a time, kneading thoroughly with your hands after each addition. The dough will slippery and separate at first, but will turn smooth and glossy after a couple of minutes.
- 06
Pour the finely grated Parmesan and the minced fragrant herbs…
Pour the finely grated Parmesan and the minced fragrant herbs into the bowl. Vigorously knead the dough with your hands until the cheese particles and green specks are completely integrated.
- 07
Grease your hands with vegetable oil and roll the sticky doug…
Grease your hands with vegetable oil and roll the sticky dough into small, neat balls about the size of a walnut. Arrange them on a baking sheet lined with parchment paper, leaving 3-4 cm of space between them.
- 08
Place the sheet into an oven preheated to 190°C and bake the…
Place the sheet into an oven preheated to 190°C and bake the buns for 20 minutes. The balls should puff up significantly, turn round, and the Parmesan on the surface will form an appetizing, deeply browned crust.
Dishday
Useful advice
Cooking tip
Use only fresh herbs (like Italian parsley, dill, or a bit of chives) and pat them completely dry after washing so that extra moisture doesn't ruin the dough's balance.
How to serve
Serve the buns hot with soft butter or cream cheese while they retain their amazing herbal aroma and crispy cheese crust.
How to store
Cooled buns can be stored in a bag for up to 24 hours. Before serving, sprinkle with water and warm in the oven at 180°C for about 5 minutes to restore softness.
Note
The herb dough can be rolled into balls and frozen on a tray, then transferred to a bag. Bake frozen buns without thawing at 180°C for an extra 5 minutes.
