Pork 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. Made with a classic choux base of butter, milk, eggs, and flour, they puff up in the oven into golden, hollow little clouds with a deeply savory Gruyère center. The nutmeg and optional Dijon mustard add just enough complexity to make them taste like something from a Parisian bistro — without any complicated sourcing. Every ingredient here is straightforward and naturally free of pork or pork-derived products, so there's no need to scrutinize labels or swap anything out. The technique is the star: cooking the dough on the stovetop first, then beating in eggs one at a time, creates that signature glossy batter that bakes into something impossibly light. Serve them warm straight from the oven for the best pull-apart, cheesy experience, or cool them completely if you're planning ahead for a party spread.
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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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