|Milk||1 Cup (16 tbs)|
|Sweet butter||8 Tablespoon (1 Stick)|
|Sifted unbleached all purpose flour||1 Cup (16 tbs)|
|Grated parmesan cheese||1 1⁄2 Cup (24 tbs) (Imported)|
Combine milk, butter and salt in a small saucepan and bring to a boil.
Remove pan from heat and add the flour all at once.
Whisk vigorously for a few moments, then return the pan to medium heat and cook, stirring constantly, until the batter has thickened and is pulling away from the sides and bottom of the pan 5 minutes or less.
Again remove pan from the heat and stir in 4 eggs, one at a time, making certain the first egg is completely incorporated before adding the second.
Then stir in the cheese or cheeses.
Preheat oven to 375°F.
Lightly butter a baking sheet.
Drop the batter by tablespoons onto baking sheet, spacing the puffs at least 1 inch apart.
Beat remaining egg in a small bowl.
Brush the tops of the puffs with the beaten egg, and sprinkle with additional parmesan if you use it.
Set baking sheet on the center rack of the oven, reduce heat to 350°F., and bake for 15 to 20 minutes, or until gougeres are puffed and well browned.