Hazelnut Free Classic Cheese Gougères
These airy French cheese puffs are one of those appetizers that disappear 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 savory depth from a generous amount of finely grated Gruyère folded right into the dough and sprinkled on top before baking. A whisper of nutmeg and optional Dijon mustard round out the flavor in the most satisfying way. The technique is straightforward once you understand the rhythm — cook the dough, beat in the eggs one at a time, and let the oven's steam do the heavy lifting to create that signature hollow, golden puff. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of hazelnuts and hazelnut-derived ingredients, with no need to swap or substitute a single thing. Every component here is a pantry staple or easy grocery find, so there's no stress about hidden nut-based additives sneaking in. 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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