{"id":3138,"date":"2019-12-13T08:58:30","date_gmt":"2019-12-13T13:58:30","guid":{"rendered":"http:\/\/tchakayiti.com\/home\/?p=3138"},"modified":"2022-10-13T10:38:39","modified_gmt":"2022-10-13T14:38:39","slug":"bouchees-haitian-cheese-stuffed-pate-a-choux","status":"publish","type":"post","link":"https:\/\/tchakayiti.com\/home\/bouchees-haitian-cheese-stuffed-pate-a-choux\/","title":{"rendered":"Bouch\u00e9es, Haitian cheese stuffed p\u00e2te \u00e0 choux"},"content":{"rendered":"

These bouch\u00e9es, as we call those p\u00e2te \u00e0 choux pastries here in Haiti, seem to be from another era. Today, they\u2019ve lost their popularity.\u00a0 It\u2019s been a while since I\u2019ve seen them on a formal dinner amuse-gueules menu. I last ate one at a wedding. Yes, you read right. I did say one. Unfortunately, I did not get to enjoy more than that. The appetizer tray somehow vanished. It never found its way back to our table. And I still regret not grabbing more than one at once that night.<\/p>\n

These bouch\u00e9es are part of some of my favorite early food memories.<\/h2>\n

Because of them, I looked forward to formal dinner parties. I knew there was a chance they would be on the menu. I still remember gobbling up those T\u00eate de Maure cheese spread filled puffs. They were way smaller than the ones I am serving you today but so rich, creamy and decadent. And they were almost always garnished with a piece of red or green bell pepper. What I loved the most about them was the strong aroma of piment bouc that permeated every cheesy bite.<\/p>\n

See, these p\u00e2te \u00e0 choux are only as good as their filling. Now, if you search online, you will find a wide variety of savory stuffing recipes. But take my word for it when I say nothing beats our T\u00eate de Maure cheese spread<\/a>. With just the right amount of green piment bouc, it is near perfect. You\u2019ve discovered that spread on the blog last year. So, you should know what I am talking about. And if you still don\u2019t, what are you waiting for? You need to master that cheese spread before even attempting to prepare those bouch\u00e9es.<\/p>\n

\"These<\/p>\n

Speaking of preparing these p\u00e2te \u00e0 choux. Brace yourself when you decide to take the plunge. You will have to work up a sweat.<\/h4>\n

The batter for these p\u00e2te \u00e0 choux can be quite the arm workout. You will spend quite some time mixing all the ingredients with the help of a spoon. As you will notice when you grab Cuisine Actuelle\u2019s recipe<\/a>, which I have translated below for my English-speaking readers, the eggs the recipe calls for have to be added one at a time to a thick butter and flour batter. Your arms will hurt. But don\u2019t you quit on me.<\/p>\n

Before you take off running, let me tell you that I hate exercising. Yet, after trying this recipe, and just for them, I will definitely make an exception. And so should you, especially with the added muscle bonus. After all, don\u2019t you wish you could have well-shaped arms while still eating your favorite treats? I know I do. If the price to pay is to whip several batches of T\u00eate de Maure filled bouch\u00e9es, then why not? \u00a0What better way to work out then while preparing a savory indulgence? Sports addicts please refrain from commenting on how wrong this is. Let us nonathletic ones enjoy this moment of denial.<\/p>\n

That said, get ready to roll your sleeves up and get to work. Fair warning: you may have to constrain yourself. You may want to eat the entire batch of cheese stuffed bouch\u00e9es in one sitting. They\u2019re that good.<\/p>\n

<\/div>
\n
\"\"<\/div>\n<\/div>\n

Bouch\u00e9es, cheesy Haitian-style p\u00e2te \u00e0 choux<\/h2>\n
<\/div>\n\n
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The recipe for the choux is one I borrowed from Cuisine Actuelle<\/a> and translated into English. It makes for successful p\u00e2te \u00e0 choux that you should totally fill with our Haitian T\u00eate Maure (aged Edam) cheese spread for which I also leave you a recipe below<\/span><\/div>\n
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\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n
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Prep Time <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>35 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Ingredients
<\/div>  <\/h3>

For the p\u00e2te \u00e0 choux<\/h4>
  • 4<\/span> eggs<\/span><\/li>
  • 25<\/span> cl<\/span> of water <\/span> (250 ml)<\/span><\/li>
  • \u00bd<\/span> tsp<\/span> of salt<\/span><\/li>
  • 100<\/span> g<\/span> of butter<\/span> (7 tbsp)<\/span><\/li>
  • 150<\/span> g<\/span> Flour<\/span> (1 cup)<\/span><\/li><\/ul><\/div>

    For the filling<\/h4>
    • Prepared T\u00eate de Maure cheese spread for which you can find the recipe here<\/span><\/li>
    • 1 <\/span> lb <\/span> T\u00eate de Maure cheese grated
      <\/span><\/li>
    • 1\/4<\/span> stick<\/span> butter
      <\/span><\/li>
    • 1 or 2<\/span> tbsp <\/span> evaporated milk<\/span><\/li>
    • 1 or 2<\/span> tbsp <\/span> mayo<\/span><\/li>
    • 1 <\/span> small onion grated
      <\/span><\/li>
    • 1 <\/span> chopped piment bouc<\/span><\/li>
    • few drops of mustard<\/span><\/li>
    • ground pepper to taste<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions
      <\/div> <\/h3>

      For the cheese spread<\/h4>
      • Mix all the ingredients, and let macerate
        <\/span><\/div><\/li><\/ul><\/div>

        For the p\u00e2te \u00e0 choux<\/h4>
        • In a saucepan, combine the water, butter and salt. Bring to a boil<\/div><\/li>
        • Once the butter has fully melted, add the flour at once<\/div><\/li>
        • Remove from heat and mix with a spatula until there\u2019s no more steam coming out of the batter. This process can take up to 10 minutes. While mixing, try to press the dough against the sides of the pot so that it cools evenly<\/div><\/li>
        • Your batter should turn into a ball that does not stick to the sides of the pot when you shake it<\/div><\/li>
        • Preheat your oven at 375<\/div><\/li>
        • Once the batter is completely cool, incorporate the eggs one at a time, making sure to mix it well before adding the next egg<\/div><\/li>
        • Your dough is ready when it forms a bird's beak.<\/div><\/li>
        • Fill a pastry bag with the dough and squeeze it on a parchment lined baking sheet<\/div><\/li>
        • Bake for 35 minutes without opening the oven. Your choux are ready when they are golden brown and puff up<\/div><\/li>
        • Remove from the oven and let them cool on a rack<\/div><\/li>
        • Once they\u2019re cold, make a small opening, and fill them with some prepared T\u00eate de Maure cheese spread<\/div><\/li><\/ul><\/div><\/div>\n\n\n\n
          <\/div>\n
          <\/div><\/path><\/g><\/g><\/svg><\/span>
          <\/div><\/div>\n
          Keyword <\/span>appetizer, cheese, haitian food<\/span><\/div><\/div>\n
          <\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

          These bouch\u00e9es, as we call those p\u00e2te \u00e0 choux pastries here in Haiti, seem to be from another era. Today, they\u2019ve lost their popularity.\u00a0 It\u2019s been a while since I\u2019ve seen them on a formal dinner amuse-gueules menu. I last ate one at a wedding. Yes, you read right. I did say one. Unfortunately, I did not get to enjoy more than that. The appetizer tray somehow vanished. It never found its way back to our table. And I still regret not grabbing more than one at once that night. These bouch\u00e9es are part of some of my favorite early food memories. Because of them, I looked forward to formal dinner parties. I knew there was a chance they would be on the menu. I still remember gobbling up those T\u00eate de Maure cheese spread filled puffs. They were way smaller than the ones I am serving you today but so rich, creamy and decadent. And they were almost always garnished with a piece of red or green bell pepper. What I loved the most about them was the strong aroma of piment bouc that permeated every cheesy bite. See, these p\u00e2te \u00e0 choux are only as good as their filling. Now, if you search online, you will find a wide variety of savory stuffing recipes. But take my word for it when I say nothing beats our T\u00eate de Maure cheese spread. With just the right amount of green piment bouc, it is near perfect. You\u2019ve discovered that spread on the blog last year. So, you should know what I am talking about. And if you still don\u2019t, what are you waiting for? You need to master that cheese spread before even attempting to prepare those bouch\u00e9es. Speaking of preparing these p\u00e2te \u00e0 choux. Brace yourself when you decide to take the plunge. You will have to work up a sweat. The batter for these p\u00e2te \u00e0 choux can be quite the arm workout. You will spend quite some time mixing all the ingredients with the help of a spoon. As you will notice when you grab Cuisine Actuelle\u2019s recipe, which I have translated below for my English-speaking readers, the eggs the recipe calls for have to be added one at a time to a thick butter and flour batter. Your arms will hurt. But don\u2019t you quit on me. Before you take off running, let me tell you that I hate exercising. Yet, after trying this recipe, and just for them, I will definitely make an exception. And so should you, especially with the added muscle bonus. After all, don\u2019t you wish you could have well-shaped arms while still eating your favorite treats? I know I do. If the price to pay is to whip several batches of T\u00eate de Maure filled bouch\u00e9es, then why not? \u00a0What better way to work out then while preparing a savory indulgence? Sports addicts please refrain from commenting on how wrong this is. Let us nonathletic ones enjoy this moment of denial. That said, get ready to roll your sleeves up and get to work. Fair warning: you may have to constrain yourself. You may want to eat the entire batch of cheese stuffed bouch\u00e9es in one sitting. They\u2019re that good. The recipe for the choux is one I borrowed from Cuisine Actuelle and translated into English. It makes for successful p\u00e2te \u00e0 choux that you should totally fill with our Haitian T\u00eate Maure (aged Edam) cheese spread for which I also leave you a recipe below<\/p>\n","protected":false},"author":1,"featured_media":3141,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","spay_email":"","footnotes":"","jetpack_publicize_message":"Called bouch\u00e9es, these Haitian cheese stuffed p\u00e2te \u00e0 choux are a must on your Holiday appetizer menu"},"categories":[17,4],"tags":[],"class_list":["post-3138","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizer","category-recipes"],"yoast_head":"\nBouch\u00e9es, cheesy Haitian-style p\u00e2te \u00e0 choux, a true delight | Tchakayiti<\/title>\n<meta name=\"description\" content=\"In Haiti, our p\u00e2te \u00e0 choux are called bouch\u00e9es. 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And they're almost always exclusively filled with a green pepper infused aged Edam cheese spread.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/tchakayiti.com\/home\/bouchees-haitian-cheese-stuffed-pate-a-choux\/\" \/>\n<meta property=\"og:site_name\" content=\"Tchakayiti - Haitian Food Blog & Food Photography\" \/>\n<meta property=\"article:publisher\" content=\"http:\/\/www.facebook.com\/tchakayiti\" \/>\n<meta property=\"article:published_time\" content=\"2019-12-13T13:58:30+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-10-13T14:38:39+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/tchakayiti.com\/home\/wp-content\/uploads\/2019\/12\/pate-a-choux-haiti-choux-fromage-bouchees-tchakayiti.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"800\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"annick\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@tchakayiti\" \/>\n<meta name=\"twitter:site\" content=\"@tchakayiti\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"annick\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/tchakayiti.com\/home\/bouchees-haitian-cheese-stuffed-pate-a-choux\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/tchakayiti.com\/home\/bouchees-haitian-cheese-stuffed-pate-a-choux\/\"},\"author\":{\"name\":\"annick\",\"@id\":\"https:\/\/tchakayiti.com\/home\/#\/schema\/person\/cc9c9d80e039dac0d581331e2c6c1995\"},\"headline\":\"Bouch\u00e9es, Haitian cheese stuffed p\u00e2te \u00e0 choux\",\"datePublished\":\"2019-12-13T13:58:30+00:00\",\"dateModified\":\"2022-10-13T14:38:39+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/tchakayiti.com\/home\/bouchees-haitian-cheese-stuffed-pate-a-choux\/\"},\"wordCount\":899,\"commentCount\":2,\"publisher\":{\"@id\":\"https:\/\/tchakayiti.com\/home\/#organization\"},\"image\":{\"@id\":\"https:\/\/tchakayiti.com\/home\/bouchees-haitian-cheese-stuffed-pate-a-choux\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/i2.wp.com\/tchakayiti.com\/home\/wp-content\/uploads\/2019\/12\/pate-a-choux-haiti-choux-fromage-bouchees-tchakayiti.jpg?fit=1200%2C800&ssl=1\",\"articleSection\":[\"appetizer\",\"recipes\"],\"inLanguage\":\"en\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/tchakayiti.com\/home\/bouchees-haitian-cheese-stuffed-pate-a-choux\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/tchakayiti.com\/home\/bouchees-haitian-cheese-stuffed-pate-a-choux\/\",\"url\":\"https:\/\/tchakayiti.com\/home\/bouchees-haitian-cheese-stuffed-pate-a-choux\/\",\"name\":\"Bouch\u00e9es, cheesy Haitian-style p\u00e2te \u00e0 choux, a true delight | Tchakayiti\",\"isPartOf\":{\"@id\":\"https:\/\/tchakayiti.com\/home\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/tchakayiti.com\/home\/bouchees-haitian-cheese-stuffed-pate-a-choux\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/tchakayiti.com\/home\/bouchees-haitian-cheese-stuffed-pate-a-choux\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/i2.wp.com\/tchakayiti.com\/home\/wp-content\/uploads\/2019\/12\/pate-a-choux-haiti-choux-fromage-bouchees-tchakayiti.jpg?fit=1200%2C800&ssl=1\",\"datePublished\":\"2019-12-13T13:58:30+00:00\",\"dateModified\":\"2022-10-13T14:38:39+00:00\",\"description\":\"In Haiti, our p\u00e2te \u00e0 choux are called bouch\u00e9es. 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