Pão de Queijo com Doce de Leite
Cheese bread filled with dulce de leche.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Cheirin Bão ABC
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Pão de Queijo, or cheese bread, has its roots in the state of Minas Gerais, Brazil, dating back to the 18th century. The dish arose from the abundance of Minas cheese and manioc starch (polvilho) in the region, and the lack of wheat flour. Doce de Leite, a caramelized milk confection, likely arrived in Brazil through Portuguese influence, adapting over time with local ingredients and culinary traditions.
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Pão de queijo is a ubiquitous snack in Brazil, often enjoyed for breakfast, afternoon tea, or as a party food. Adding doce de leite elevates it into a dessert, often associated with special occasions and regional culinary pride.
Regional Variation
While pão de queijo is popular throughout Brazil, Minas Gerais is considered its birthplace and boasts the most authentic recipes. The doce de leite also varies regionally, with some areas preferring a lighter, less caramelized version.
Social Gathering Food
Pão de queijo, especially in its plain form, is frequently served at parties and gatherings. When filled with Doce de Leite it can be an elegant dessert alternative served at more formal events.
Comfort Food
For many Brazilians, pão de queijo evokes feelings of warmth and nostalgia, often associated with family and home-cooked meals.
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This dessert combines the savory, slightly tangy flavor of cheese bread with the rich, sweet, and creamy taste of dulce de leche.
The pão de queijo provides a subtle cheesy and chewy texture, with a slightly fermented flavor from the cheese. The doce de leite offers intense sweetness with caramel notes and a smooth, melt-in-your-mouth consistency. The combination creates a delightful sweet and savory experience.
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Cheese Selection
Use a good quality Minas cheese, if available. Otherwise, a blend of Parmesan and mozzarella can work as a substitute. The type of cheese significantly impacts the flavor.
Doce de Leite Consistency
Use a thick, but still spreadable doce de leite. If it's too runny, it will leak out of the pão de queijo. If it's too hard, it will be difficult to fill.
Serving Temperature
Serve the pão de queijo warm for the best texture and flavor. The warmth enhances the cheesy flavor and softens the doce de leite slightly.
Polvilho type
There are two types of polvilho: sweet and sour. Mixing both can offer more complex flavor.
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