Tree Nut 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. The dough comes together on the stovetop using a classic pâte à choux technique — water, milk, butter, flour, and eggs — then gets loaded with finely grated Gruyère for that deep, nutty, savory flavor in every bite. A touch of nutmeg and optional Dijon mustard round out the filling without overwhelming the cheese. Because the entire recipe relies on pantry staples and straightforward dairy, there's no need to scan labels for hidden tree nut oils or almond-based thickeners that sometimes sneak into store-bought pastry products. The real magic happens in the oven, where steam trapped inside the dough puffs each little round into a golden, hollow shell with a slightly crisp exterior and a tender, cheesy center. They're best served warm, straight from the rack, and honestly impressive enough to make guests think you spent far more time than you actually did.
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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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