Capsaicin Free Classic Cheese Gougères
These golden, cloud-like French cheese puffs are the kind of appetizer that disappears from the tray before you've even had a chance to set it down. The dough gets its incredible hollow, airy interior from a classic choux technique — cooking the flour into a paste, then beating in eggs one at a time until the batter turns glossy and smooth. Nutty Gruyère is folded right into the dough and sprinkled on top, so every bite is deeply savory and satisfying. For anyone avoiding capsaicin, these are a genuinely exciting option because the warmth here comes entirely from black pepper and a whisper of nutmeg — no hot spices, no chili derivatives hiding in the ingredient list. The optional Dijon mustard adds a subtle tang without any heat, and you can simply leave it out if you prefer to keep things even more straightforward. They bake up beautifully puffed and deep golden, with a crisp shell that gives way to a soft, cheesy center. 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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