Walnut 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. Built on a classic choux base of butter, milk, water, and flour, they get their irresistible savory depth from a generous amount of finely grated Gruyère folded right into the dough — plus a little more sprinkled on top for a golden, cheesy crust. A whisper of nutmeg and optional Dijon mustard round out the flavor in the most elegant way. The technique is straightforward once you understand the process: cook the dough, beat in the eggs one at a time until glossy, and let the oven's steam do the heavy lifting. The result is a hollow, puffed shell with a tender interior that practically melts on your tongue. For anyone navigating tree nut concerns, this recipe is naturally free of walnuts and relies on nothing but pantry staples and good cheese — no substitutions needed, no label-scanning required. Serve them warm straight from the oven and watch them vanish.
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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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