Gelatin 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 comes together on the stovetop using butter, milk, flour, and eggs — a classic choux technique that creates an airy, hollow interior with a deeply golden, crisp shell. Nutty Gruyère is folded right into the batter and sprinkled on top, so every bite is rich, savory, and just a little bit addictive. A touch of Dijon mustard adds a quiet sharpness that makes the cheese flavor pop without overwhelming anything. Because the entire recipe relies on pantry staples, fresh dairy, and eggs, there's nothing hidden to worry about — no sneaky additives or setting agents that can show up unexpectedly in store-bought versions. The steam trapped inside the oven is what makes these puff up so dramatically, so resist the urge to peek for the first 20 minutes and you'll be rewarded with bakery-worthy results. 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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