Peanut Free Classic Cheese Gougères
These airy French cheese puffs are the kind of appetizer that disappears 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 — plus a little more sprinkled on top for a golden, cheesy crust. A touch of nutmeg and optional Dijon mustard round out the flavor in the most satisfying way. The technique is straightforward once you understand the process: 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, puffed interior. Every ingredient here is naturally free of peanuts, so there's no need to scrutinize labels or worry about hidden nut oils sneaking into your spread. They come out deep golden brown, light as air, and best enjoyed warm within a couple of hours of baking — which, honestly, won't be a problem.
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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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