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

Easy

Octopus with cebettes and old bread

Australian chef Luke Dolphin shares a simple recipe for cooking octopus, while making the most of slightly past-due bread to avoid wastage.

Read

Easy

Mushroom tart

Chef Jérémy Grosdidier reveals the recipe for mushroom tarts, the signature dish of Parisian restaurant Pristine.

Read

Intermediate

Chlodnik

Polish chef Piotr Korzen (Matka in Paris 3e) gives his version of the recipe for chlodnik, Polish beet soup, in a version adapted to the French palate.

More information

Chef Piotr KORZEN

Restaurant Matka
75003 PARIS

Easy

Mushroom and buckwheat ravioli

In this recipe, chef Killian Holin of Bordeaux's Ost restaurant stuffs his ravioli with shiitake, button mushrooms and ricotta, and accompanies them with a buckwheat emulsion.

Read