Ingredients
1 cup water
1/2 cup (1 stick) salted butter
1 teaspoon salt
1 cup all-purpose flour
5 eggs
1 cup, plus 1 tablespoon grated gruyère cheese
Preparation
Preheat oven to 400 F.
In a saucepan over medium heat, add the water, butter and salt. When the butter has melted, add the flour. Stir in very quickly. When a ball forms in a few seconds, remove from the heat. Immediately begin to add four of the eggs, one at a time, incorporating each one thoroughly before adding the next, reserving 1 egg for later. Fold in the cup of gruyère.
Line a half sheet or jelly-roll pan with parchment paper. Use a small round scoop to drop the dough onto the pan, about one inch apart. Whisk the remaining egg with a few drops of water. Use a pastry brush to paint the tops of each gougère. Sprinkle the remaining tablespoons of grated gruyère over each gougère. A few strands over each one is sufficient. Bake until golden on top, about 20 minutes.
Serve immediately, or at room temperature, with a glass of good red wine.
These are best eaten the same day they are made.
