These airy, cheese-filled puffs are one of those appetizers that disappear from the platter before you even get a chance to set it down. The dough comes together on the stovetop with butter, milk, and all-purpose flour — no specialty grains, no rye, no spelt, just a clean and classic choux base that puffs up beautifully in a hot oven. Gruyère gets folded right into the dough and sprinkled on top, giving every bite a nutty, melty richness with a satisfying golden crust. A touch of nutmeg and optional Dijon add depth without complicating the process. For anyone navigating grain sensitivities around rye, this recipe is naturally in the clear — all-purpose flour does all the heavy lifting here, and there are no hidden grains lurking in the ingredient list. The technique is more approachable than it looks: a stand mixer handles the egg incorporation, and the oven's steam does the dramatic work of creating that hollow, light interior. Serve them warm straight from the rack and watch the crowd gather.
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Preheat the oven to 400°F (205°C). Line two baking sheets with parchment paper.
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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