Brazilian Cheese Bread (Pão de Queijo)
Recipe type: Baking/Thermomix
Recipe adapted from Emma Christensen's from The Kitchn. Measurements will be converted to grams shortly.
  • 1 cup whole milk (I used Hi-Lo milk with no problem)
  • ½ cup vegetable oil
  • 1 teaspoon salt
  • 2 cups (10 ounces) tapioca flour or sour cassava flour
  • 2 eggs
  • 1 - 1½ cups Parmesan cheese (or ¾ Parmesan and small piece of blue cheese)
  • Note - You can get tapioca flour from most Asian grocers and for a lot cheaper than health food stores etc. You can also use Cassava flour if you can find it. I am not sure about whether you can get sour versions of either but I imagine the Asian tapioca flour is 'regular'. The puffs came out wonderfully.
  1. Preheat oven to 450°F (230°C or 210°C fan-forced). Prepare a lined or greased baking tray.
  2. Place milk, oil and salt in TMX bowl and heat to 100C. This should not take much longer than a minute and a half but will depend on how cold the base ingredients are. I'd hang around at this stage and stop the TMX once the 100C light goes on. You don't want to boil the mixture.
  3. Add the tapioca flour and process on Speed 5 for 10 seconds or until dough is well combined. There will be a point where the TMX will struggle to turn the dough as there's not enough liquid but that's fine. The dough will be "grainy and gelatinous" at this point.
  4. Let dough stand in the TMX bowl until cooled down to the 50/37C mark. Give the dough a couple of shots of Turbo. The dough should be easy to handle between your fingers and lukewarm to the touch.
  5. Crack one egg into the TMX bowl and mix the dough on Speed 5 for a few seconds. The egg should get incorporated fairly easily. Add the other egg and blitz again on Speed 5 until well combined. Again, the dough will start getting hard to turn.
  6. Place cheese into TMX bowl and beat in until fully incorporated with another few seconds of Speed 5. The resulting dough will be very sticky, stretchy, and soft with a consistency between cake batter and cookie dough.
  7. You can use a spoon or ice cream scoop to form balls but I ended up using my hands, keeping them wet with cold water between scoops. I found I could manipulate the crazy dough quite easily. If you use a spoon or scoop, it's best to keep them wet also.
  8. Transfer the tray with the puffs to the oven and immediately turn down the heat to 350°F. Bake for 25-30 minutes, until the puffs have puffed, the outsides are dry, and they are just starting to color. Cool briefly and eat.
  9. Puffs are best eaten ASAP but leftovers can be kept in an airtight container for up to a week and re-crisped in a warm oven or toaster oven. I even froze some and they were still pretty good once heated up.
Recipe by Gastromony at