Cinnamon Free Classic Cheese Gougères
These airy French cheese puffs are the kind of appetizer that disappears from the platter before you even sit down. Built on a classic choux base of butter, milk, water, and flour, they get their irresistible savory depth from generous amounts of finely grated Gruyère and a whisper of nutmeg and black pepper. The whole thing comes together in one saucepan before the eggs are beaten in one at a time to create that signature glossy, ribbon-like dough. For anyone navigating spice sensitivities, these are a genuinely safe and satisfying option — the seasoning here is clean and straightforward, with no warm baking spices hiding in the mix. A touch of Dijon mustard is entirely optional and easy to skip if you prefer to keep things even simpler. Once piped and topped with that final sprinkle of Gruyère, they bake into deeply golden, hollow little puffs with a crisp shell and a soft, custardy interior. 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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