Low Sugar Classic Cheese Gougères
These airy French cheese puffs are one of those appetizers that disappear from the platter before you even set it down. The dough comes together from a short list of savory pantry staples — butter, milk, flour, eggs, and a generous heap of Gruyère — with absolutely nothing sweet in sight. That makes them a natural fit for anyone keeping a close eye on added sugars, since every bit of flavor here comes from rich cheese, a whisper of nutmeg, and that signature hollow, golden shell. The technique is classic choux: you cook the dough on the stovetop first, then beat in the eggs one at a time until the batter turns glossy and smooth before baking. Steam does all the heavy lifting in the oven, puffing each little round into a crisp, light shell with a tender, cheesy interior. A touch of Dijon mustard is optional but adds a subtle savory depth that plays beautifully against the nuttiness of the Gruyère. Serve them warm straight from the oven and watch them vanish.
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Learn more →Ingredients
6 servings
- ½ cup water
- ½ cup whole milk
- ½ cup (1 stick) unsalted butter, cut into pieces
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- ⅛ tsp freshly grated nutmeg
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup gruyère cheese, finely grated, divided
- 1 tsp dijon mustard (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line two baking sheets with parchment paper.
- 2
Combine the water, milk, butter, salt, pepper, and nutmeg in a medium saucepan over medium heat, stirring occasionally, until the butter is fully melted and the mixture comes to a full boil.
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