Brazil Nut Free Classic Cheese Gougères
These airy French cheese puffs are the kind of appetizer that disappears from the tray before you've even had a chance to set it down. Built on a classic choux base, they get their irresistible pull from Gruyère folded right into the dough and sprinkled on top, creating a deep golden crust with a soft, almost custardy interior. The technique is straightforward — a quick stovetop dough, eggs beaten in one at a time, then piped and baked until puffed and hollow-sounding. What makes this recipe so easy to trust is that every single ingredient is exactly what it says it is: butter, milk, flour, eggs, cheese, and a whisper of nutmeg. No blended nut flours, no specialty products with murky ingredient lists, no cross-contamination concerns hiding in a store-bought shortcut. The optional Dijon mustard adds a subtle sharpness that plays beautifully against the nutty Gruyère without complicating anything. Serve them warm straight from the oven and watch the room go quiet.
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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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