Nitrate & Nitrite Free Classic Cheese Gougères
These airy French cheese puffs are the kind of appetizer that disappears from the platter before you even set it down. Built on a classic choux base, they get their incredible hollow, golden shell from steam alone — no leavening agents, no additives, just butter, eggs, milk, and flour doing exactly what they're supposed to do. The real star is the Gruyère, folded into the dough and sprinkled on top for a nutty, savory crust that crackles when you bite in. A whisper of nutmeg and black pepper rounds out the flavor in a way that feels quietly sophisticated. For anyone navigating processed-meat-heavy party spreads, this is a genuinely crowd-pleasing option that relies entirely on whole, recognizable ingredients — nothing cured, nothing preserved, nothing to second-guess on a label. The optional Dijon adds a gentle tang without any cured-meat derivatives, keeping everything clean and straightforward. 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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