Pão de queijo or Brazilian cheese roll

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

Intermediate

Back of pearly cod & celery in all its states, fermented milk & lovage chive oil

Winner of the Dotation Gault&Millau, chef Alexandre Papin is offering a 5-course blind menu in his restaurant, originally a barn, in La Bernadière, in which this recipe has already appeared.

Read

Easy

Tagliolini with mussels

In Paris's 9th arrondissement, Adami chef Alfredo Sartore serves dishes that reflect his experience, a mix of French and Italian cuisine, as in this pasta recipe.

Read

Intermediate

Wild mushroom and hazelnut tartlets, creamy fermented cep juice

This tartlet recipe from 109, Le Sang Neuf de la gastronomie française is representative of the local, alpine cuisine offered by chef Pieter Riedijk at his Achillée mountain restaurant in Bozel near Courchevel.

Read

Easy

Angus picanha, miso ginger corn purée, chimichurri sauce

Discover Thierry Marlé's recipe for Asa with a South American twist: Argentine Angus beef, corn and chimichurri sauce his way.

More information

Chef Thierry MARLÉ

Restaurant ASA
34000 MONTPELLIER

Intermediate

Chicken ravioli, cardinal sauce, langoustine-girolles

Trained in Italy, Opera chef Vasco Baldisserotto gives his recipe for ravioli with a fine poultry stuffing flanked by a cardinal sauce, scampi and roasted mushrooms.

Read