Quisqueya Mouth-Watering Recipes

Bouchees (Pate a Choux)

6 tablespoons of unsalted butter

1 cup of water

1 cup of all purpose flour

1/8 teaspoon of salt

1/8 teaspoon of nutmeg

4 eggs

Preheat over to 350 degrees. In a medium pot, bring the water, butter, salt and nutmeg to a simmer on medium heat. Once butter is melted, increase the heat to high, bring to a boil. Add the flour with a wooden spoon, stir quickly in one direction. Carefully watch, you will see the flour absorbing the liquid, and a dough will form. Keep stirring to continue cooking the flour and water for another minute or two.

Let the dough rest 4-5minutes, transfer it to a bowl, using the wooden spoon, start adding the egg one by one, remember the dough is still hot, stir rapidly, you do want the egg to scramble. After adding the last egg, the paste will go from shiny, then slippery to sticky as the eggs are fully incorporated. The Bouchee is ready to be pipped or refrigerated for up to a day until ready to use.

Spoon dough into a pipping bag. Use your hands to squeeze dough down to the bottom of the bag, squeeze again until dough start coming out of the tip. Pipe into a baking sheet into little puffs, keeping the puffs 2 inches apart. With your finger, press down the peaks (to prevent from burning) You can control the size of the puff by the amount of pressure that is applied.

Pate Brize For Cream Horns

1 1/2 cup of flour

3/4 teaspoon of salt

3/4 stick of butter

1/2 cup of ice water


Combine flour, salt in the bowl of a food processor, pulse for a few seconds to mix. cut the butter lengthwise and cut into 1/4 inch pieces.. Scatter the cubes of butter evenly over the flour. Press the pulse button on the food processor and process until the butter pieces are about the size of lentil.

Pour the ice water in the bowl of flour mixture and process until the mixture is evenly moistened. Turn the mixture on your working surface, squeeze it, it should hold together. If not, sprinkle in a little more water and gently mix. Gently knead the dough with the palm of your hand, picking any portions that were missed to form a ball. Wrap in plastic and let rest for 2 hours in Fridge. Remove dough from fridge, roll out dough and cup several strips, Grease the small horn and wrap the strips around the horn and bake at 350 degrees for 40-45 minutes

Bread Pudding

  • 6 cups of bread (baguette) a day or two old
  • 4 eggs
  • 2 cups of sugar
  • 2 teaspoon of nutmeg
  • 1 stick of butter
  • 1/4 cup of rum
  • 2 cups of whole milk
  • 1 cup of raisin
  • 1 teaspoon of vanilla extract


Wisk 4 eggs and let it sit aside

Melt the stick of butter on low heat, add 2 cups of sugar, the nutmeg, rum, milk, raisins

And vanilla, whisk until the sugar is dissolved, pour mixture over the bread, let sit for 30 minutes until the bread absorbed all the liquid, then pour the eggs over bread mixture and bake at 300 degrees for 45 minutes until top is lightly brown

The Bread pudding can be served warm with ice cream or rum butter sauce or cream.


  • 1 finely chopped onion
  • 2 cloves of garlic
  • 1/2 cup of vegetable oil to fry depending on the amount of akra you are making
  • 1 egg
  • 2 cup of grated Malangua
  • 1 teaspoon of finely chopped parsley
  • 1 tbsp of Epis
  • 1 tbsp of flour
  • 1 or 1/2 teaspon of minced scotch bonnet pepper
  • 1 tsp of black pepper
  • 3 tablespoons of vinegar
  • 1 tsp of baking powder


In a large bowl mix all the ingredients, except the oil, let the batter rest for 1 hour

Heat up oil (low heat slowly raised to medium) pour batter by the spoon and fry on medium to high heat cook on both sides until golden brown.

Remove from heat, use a paper towel to absorb excess oil.

For added flavor, you can add Codfish or Smoked Herring to the batter

Fried Pork (Griot)

  • 5-7 lbs boneless pork shoulder cut into large cubes
  • 1 cup sour orange juice
  • 5 limes
  • 3 tsp of salt
  • 1 tsp of minced garlic
  • 1/2 tsp ground black pepper
  • 3-4 sprigs of fresh thyme
  • 3 tbsp of Epis
  • 1 whole scotch bonnet pepper (optional)


Preheat oven to 400 F or (200 C)

Wash meat well under cold water with lime and vinegar, drain well, season with salt, sour orange and other ingredients, except the oil. Place meat in 6 quart dutch oven (Let the meat marinate overnight in the fridge or let it stand for 15- 20 minutes before cooking. Under low heat add 1 to 2 cup of water to meat and cover, stir occasionally, increase heat to medium cook until meat is fully cooked and tender. Drain meat from water, add oil to a pan and fry,  use a fryer and put in the over for 45 minutes. The recipe can be adjusted to your taste.

Fried Plantains

  • 2-4 green plantains
  • 1 cup vegetable or corn oil
  • 1 (plantain smasher)
  • 1tsp salt
  • 1cup hot tap water


Peal plantains and cut and an angle into 5 pieces each. Place oil in a deep frying pan on medium heat. Place cut plantains in hoit oil cook 5-7 minutes on each side. Remove plantains and lower heat. Quickly flatten plantains with smasher and soak plantains in hot water. On medium heat , fried plantains until crispy and golden brown. Place on paper towel to  absord excess oil

Spaghetti With Smoked Herring

  • 1 lb of thin Spaghetti
  • 1/4 cup of smoked herring shredded
  • 1 small onion, diced
  • 1/2 green bell pepper
  • 2 tablespoons of tomato paste
  • 1/2 scotch bonnet pepper, minced and seeded (optional)
  • 1 teaspoon of all purpose seasoning
  • 2 sprigs of thyme
  • 2 tablespoon of  epis (homemade)
  • 3 tablespoon of olive oil
  • 4 cups of water


Soak smoked herring in water for 30 minutes, boil. Drain, shred it, and set it aside (while herring is soaking cook the pasta)

In a large pot, add 4 cups of water and salt. Bring to boil, add spaghetti. Cook for 5 minutes or al dente. Drain spaghetti and set aside.

In another pot on medium heat add 3 tablespoons of olive oil and saute onions, epis and scotch bonnet pepper, add the tomato paste and 2 tablespoon of water and mix, then add the shredded smoked herring, thyme and pepper and let simmer for 3 minutes. Add the cooked spaghetti and mix thoroughly. Lower the heat let all the the flavor infuse for 5 minutes. 

Turkey, chicken or Codfish can be used as substitute

Recipe for French Pate feuilletee

First thing is making the Beurrage

  • 3 cup of unsalted butter
  • 1 cup of flour


Mix together butter and flour in a mixer, the dough should come together, once removed make it into a square and let it rest for 2 hours

Making the dough

  • 4 cups of flour
  • 1 cup of ice water
  • 2 teaspoons of salt
  • 1 tablespoon of lime juice


Combine all ingredients together in a mixer, knead the dough well, it takes about 4 minutes to knead the dough, the add 1/2 cup of butter. Remove the dough from mixer and shape it into 8 inch square and let it rest for 1 hr.

Roll out the butter that was resting in the fridge for 2 hrs, put the dough in the middle and fold each side, then roll lengthwise about 20 inches across, make sure the dough is not sticking on the work area, if it, use a little bit of flour. Using a big rolling pin, roll the dough and make a 3 fold (fold 1/3 of the dough and fold the other 2/3 fold over the 1/3 and that is call (1st turn). Repeat the same process over, roll and fold (2nd turn). Then let the dough rest for 2 hrs. Then another double fold (3rd turn) and let the dough rest for another 2 hrs. The last step is a single roll and fold and your dough is ready.

The rolling of the dough is repetitive, double fold for 1st, 2nd and 3rd turn, The last fold is a single fold. Remember folding consist of folding 1/3 of dough follow by folding 2/3 of the dough over the 1/3. It is a little bit of work, once you get the hang of it, it becomes easier. Like they say “practice make perfect”

Recipe #2 for Pate Feuilletee

How to make pate feuilletee

  • 3 1/2 cup of flour
  • 4 sticks of butter
  • 1 cup of ice water
  • 1 teaspoon of lime juice


Step 1
Mix all ingredients together, flour, one stick of butter add half of cup of ice water, continue slowing adding the other half of the ice water, until the dough comes together to form a ball. Remove the dough from mixer and cover it with plastic wrap and let the dough rest for 1 hour in the fridge.

Step 2
After resting for about 1 hour, remove the dough from the fridge, using a rolling pin roll dough into a 20 inch square, take 2nd stick of butter and spread it on the 3/4 of the dough, 1/4 of the dough that is not buttered fold, then fold 3/4 over the 1/4, turn the dough 1/4 and roll it out and fold 1/4 then 3/4 over the 1/4 that is called a turn. Let the dough rest for another hour

Step 3
Repeat step 2 that is the 2nd turn and let the dough rest for another hour.

Step 4
Repeat step 3 that is the 3rd and final turn and let the dough rest for another hour. Now you are ready to cut your dough into whatever shape you want to give them and add your filings.

As you can make see, step 2 and 3 are repetitive. You can do the recipe in 4 hours or you can do in stages. Make the dough the day before, the second day do step 1-3. the more you do it, the easier it becomes. I have shared the two recipes, choose the one that easier for you. Try the recipes, if you have any questions, send me an email at I will make a youtube video of the steps for you.

Cream Cheesecake

Ingredients for the Crust

  • 2 cup of graham cracker (18 crackers)
  • 8 tablespoons of butter

Ingredients for the CheeseCake

  • 4 (8 ounces) of Philadelphia cream cheese
  • 1 cup of sugar
  • 4 eggs
  • 2 teaspoon of vanilla extract
  • 2 tablespoon of flour
  • 1 teaspoon of grated lime
  • 1/2 teaspoon of nutmeg
  • 1/2 cup of cremas


Preheat oven at 250 degrees, make sure the cream cheese and eggs are at room temperature

Beat at low-speed cream cheese, sugar and vanilla with mixer until blended. Add eggs on at a time, lime zest, flour and cream mix well, beat for 5-7 minutes, do not overbeat. Pour the mixture into the pan and bake for 45 min. or until center is almost set. Cool Refrigerate 3 hours.

The Cremas can be drizzled on top or added in the batter. It is and option
As for garnishments, you can use strawberry, raspberry, blackbeery or blueberry, or top it with a Chocolate Glazed Ganache