Nickel Allergy Friendly Gougères

Total time50 min

Prep time20 min

Cook time30 min

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Ingredients

6 servings

For the choux pastry

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
Gold Medal Flour All-Purpose Unbleached - 5 Lb Gold Medal Enriched Bleached Presifted All Purpose Flour - 10 Lb Food Club All Purpose Flour 5 Lb Tenda Bake All Purpose Flour 2 lb Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 32 oz
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4 large eggs
1 ½ cups gruyère cheese, finely grated, divided
1 tsp dijon mustard

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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