Cashew Free Classic Cheese Gougères
These airy French cheese puffs are the kind of appetizer that disappears from the tray before you even set it down. Built on a classic choux base of butter, milk, water, and flour, they get their irresistible flavor from a generous amount of finely grated Gruyère folded right into the dough — plus a little more sprinkled on top for a golden, cheesy crust. The technique is straightforward once you get the hang of it: cook the dough, beat in the eggs one at a time, and let the oven's steam do the heavy lifting. What comes out is a batch of hollow, puffed little rounds that are crisp on the outside and almost custardy within. Every ingredient here is naturally free of tree nut concerns — no swapping, no substituting, no label-scanning required. A touch of Dijon mustard in the batter is optional but adds a subtle sharpness that makes the Gruyère sing even louder. 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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