Gut Friendly Classic Cheese Gougères
These airy French cheese puffs are the kind of thing that disappear from a serving plate before they even have a chance to cool down. Made with whole milk, butter, eggs, and a generous amount of Gruyère, they rely on simple, recognizable ingredients with no hidden additives or processed fillers to worry about. The choux method — cooking the dough on the stove before adding eggs — creates a light, hollow interior that's satisfying without feeling heavy, which is exactly what you want when you're being mindful of how food makes you feel. Gruyère brings a nutty, savory depth that makes every bite genuinely crave-worthy, and the optional Dijon mustard adds just enough sharpness to keep things interesting. Because you're making these from scratch, you control every single ingredient that goes in — no mystery stabilizers, no preservatives, just real food doing what real food does. They bake up golden and crisp on the outside with a tender, eggy center, and they're honestly best eaten warm straight from the rack.
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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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