Vegetarian Classic Cheese Gougères
Few things in the appetizer world are as impressive — or as secretly simple — as a tray of freshly baked cheese puffs pulled straight from the oven. These airy, golden rounds get their dramatic hollow interior from a classic choux technique: cooking the dough on the stovetop, then letting eggs and steam do all the heavy lifting in the oven. Nutty Gruyère is folded right into the batter and sprinkled on top, so every bite delivers a deep, savory richness that tastes far more indulgent than the ingredient list suggests. The optional Dijon mustard adds a subtle sharpness that makes the cheese flavor pop without overwhelming the delicate pastry. Because every component here is straightforwardly meat-free — whole milk, butter, eggs, flour, and good cheese — there's no need to scrutinize labels or swap anything out. The one rule worth following is patience: resist opening the oven door for the first 20 minutes, because that trapped steam is exactly what creates the signature puff. Serve them warm and watch them disappear.
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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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