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

Gougères (de Queso del País)
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Adapted from Dorie Greenspan's Around My French Table.

I prepared this recipe using a stand mixer, but a hand mixer can be used too. If you'd like your gougères to look extra nice, you can pipe them into the baking sheet instead of spooning them in.

If you do not want to bake all puffs at the same time, the dough can be frozen too. Spoon or pipe the puffs into a lined baking sheet or pyrex mold that fits into your freezer. Once the puffs are set, transfer them to a zipper bag or freezer-proof container.
Servings Prep Time
36puffs 20minutes
Cook Time
25 minutes
Servings Prep Time
36puffs 20minutes
Cook Time
25 minutes
Gougères (de Queso del País)
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Adapted from Dorie Greenspan's Around My French Table.

I prepared this recipe using a stand mixer, but a hand mixer can be used too. If you'd like your gougères to look extra nice, you can pipe them into the baking sheet instead of spooning them in.

If you do not want to bake all puffs at the same time, the dough can be frozen too. Spoon or pipe the puffs into a lined baking sheet or pyrex mold that fits into your freezer. Once the puffs are set, transfer them to a zipper bag or freezer-proof container.
Servings Prep Time
36puffs 20minutes
Cook Time
25 minutes
Servings Prep Time
36puffs 20minutes
Cook Time
25 minutes
Ingredients
Instructions
  1. Preheat the oven to 425˚F
  2. In a medium saucepan, bring to a rolling boil the milk, butter and salt.
  3. Empty out the cup of flour into the milk mixture and lower the temperature to medium low. Stir vigorously the mixture with a wood spoon or whisk until a crust starts forming on the bottom of the saucepan.
  4. Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment or to a large bowl if using hand mixer/mixing by hand. Let it rest for about a minute.
  5. Start beating the dough over medium low speed. Add the eggs, one at a time, and only after the first egg is fully incorporated into the mixture. After all the eggs are in, beat for another two minutes.
    Do not worry if the dough separates halfway through the process. It will become uniform after the fourth egg is added.
  6. Add the cheese to the dough and beat until it is fully incorporated.
  7. Spoon the gougères into a baking sheet lined with a silicon mat or parchment paper. Allow at least an inch and a half between them.
  8. Place the baking sheets in the oven and immediately lower the temperature to 375˚F. Bake for 12 minutes, rotate the pans, and bake for an additional 12 minutes or until golden brown and puffy.

Gougeres queso

Gougères, sangria, sunny day.

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Author:Adriana

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 :)

Trackbacks/Pingbacks

  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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