Pescatarian Classic Cheese Gougères
These airy French cheese puffs are the kind of appetizer that disappears from the platter before you've even finished setting it down. Built on a classic choux base, they get their incredible hollow, golden exterior from a careful cooking process — drying the dough on the stove, then letting steam do all the heavy lifting in the oven. Gruyère folded into the batter and sprinkled on top gives every bite a nutty, slightly sharp richness that feels genuinely indulgent. A touch of Dijon mustard in the mix is optional but adds a subtle savory depth that takes the whole thing up a notch. Since the recipe is built entirely around eggs, dairy, and flour, it fits naturally into a pescatarian lifestyle without any substitutions or workarounds needed. The technique sounds fancy but is surprisingly approachable — a stand mixer does most of the work once the dough comes together. Serve them warm straight from the oven and watch them vanish.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!