Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

Pão de queijo or Brazilian cheese roll

Pão de queijo or Brazilian cheese roll

Alessandra Montagne | 1/31/23

Head to Brazil for an easy, quick and delicious recipe. Alessandra Montagne at Nosso offers her version of Pão de queijo or Brazilian cheese roll.

for 30 pieces

 

  • 400 g cassava flour
  • 1 egg
  • 1 plain yoghurt
  • 100 g Comté cheese 12 months
  • 5 tbsp. neutral oil
  • fine salt

 

1 - Prepare the dough: boil 10 tbsp. tablespoons of water with the oil and pour over the flour. Add 1 tsp fine salt, 1 egg, 1 plain yoghurt and the grated Comté cheese. Knead with your hands and leave to rest in the fridge for 30 min.

2 - Shape the rolls: take out the dough and shape it into small balls the size of ping-pong balls. Spread them out on a baking sheet lined with baking paper.

3 - Baking: preheat the oven to 180°C (gas mark 6). Place in the oven and bake for 20 min. Enjoy!

These recipes might interest you

Monkfish cheek, coconut broth and vegetable spaghetti Easy

Monkfish cheek, coconut broth and vegetable spaghetti

For her recipe for baked monkfish cheek, chef Lauraine Raiteux cuts spaghetti from carrots, turnip and butternut and makes a broth with lemony coconut milk.
Veal quasi, green asparagus, rösti Easy

Veal quasi, green asparagus, rösti

Chef Mickaël Braure's recipe includes asparagus, homemade rösti and a wild garlic mayonnaise.
Watermelon and rhubarb harissa Easy

Watermelon and rhubarb harissa

A sunny recipe combining marinated watermelon, rhubarb harissa, fromage frais and tagetes oil from Bordeaux chefs Martin Lafont and Jean-Marie Perrot.
Asparagus dog

Asparagus dog

Chef Yann Leclercq (restaurant Le Lynn, Rumilly) gives us a fun recipe to eat with the whole family that will appeal to children and adults alike.
Arctic char and green asparagus Easy

Arctic char and green asparagus

This springtime fish and asparagus dish from chefs Alicia Chardon and Florian Braissand is enhanced by a verjuice and wild garlic reduced cream.
White asparagus, smoked tarama and asparagus-hazelnut milk Easy

White asparagus, smoked tarama and asparagus-hazelnut milk

Want to cook asparagus differently? Chef Mathieu Moity proposes a recipe in which asparagus is served with fish roe, asparagus-hazelnut milk and a virgin sauce.

Food products, kitchen equipment, tableware, service solutions...

See the full list of partners who place their trust in Gault&Millau

All our partners
Become a Partner
LEARN MORE