Gougères (de Queso del País)

Gougeres de queso del pais

Feliz día de Reyes!  Happy Epiphany Day!

One of my New Year’s blogging resolutions is to continue incorporating Puerto Rican ingredients into my posts.  While some times these flavors will be shown in their traditional preparations, it’s also fun to integrate them into dishes from other cuisines.  Today’s recipe, gougères, is a traditional French cream puff that can be enjoyed as as sweet treat or as a savory snack or appetizer.  Instead of using Gruyére or Cheddar cheese, I made these with queso del país – Puerto Rican white cheese.

Queso Blanco del País

Queso del país is a firm, salty cheese made with local cow’s milk.  Since it is not aged, it’s flavor is also mild.  It’s usually sold in eight ounce squares or rounds.

Queso blanco del pais

This cheese is delicious pan fried or served with candied tropical fruits (guava paste and casquitos, candied papaya), or in any dish that needs salty bite.  Since it doesn’t melt, but rather soften when heated it’s perfect to use in stuffings, roulades –  anywhere you wouldn’t want cheese to completely ooze out.

Gougères – The French Cream Puff

Gougères, also known as cream puffs, are airy baked dumplings made of milk, butter, flour and eggs.  The first three ingredients of the dough – technical name patê a choux – are cooked on the stove top.  Eggs are added to enrich the dough and to provide leavening, which results in the light texture.  Patê a choux can be piped into strips to make eclairs or just spooned into a baking sheet for a more rustic puff.

Gougères queso del pais

A caveat for these tasty bites?  It takes around 25 minutes to bake them.  There is less of an instant gratification when compared with their deep fried cousins, bolitas de queso.  On the bright side, the dough can be prepared in advance and frozen.  And the cheesy smell drifting from the oven?  Tantalizing!

gougeres queso del pais

Gougères de queso del país frozen and ready to be baked

Gougeres queso

Gougères, sangria, sunny day.

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Adriana is a financial analyst by day, avid home cook in the evenings, and food blogger and runner in the strange hours between those two. When not in the kitchen concocting meals and stories to pass around, she is out looking for the next great bite (or the ingredients to make it at home), checking what's new at the market, or planning a trip around great food and wine.

3 Responses to “Gougères (de Queso del País)”

  1. January 7, 2014 at 9:10 pm #

    Perfect way to integrate and local ingredient into a classic dish. Your last photo makes me long for Spring…

  2. January 7, 2014 at 10:41 pm #

    Your gougeres look fantastic, Adriana! You’ve reminded me that I need to make these yummy nibbles again very soon :)


  1. Buen Diente Features Adriana's Kitchen - Great Food 360˚ - July 6, 2014

    […] started the evening with Gougeres de Queso del Pais, followed by my take on New Orleans barbecue shrimp.  The main dish was one of my favorite recipes […]

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