|Butter||1⁄2 Cup (8 tbs), cut into 1/2 inch pieces (1 Stick)|
|All purpose flour||1 Cup (16 tbs), sifted|
|Diced gruyere cheese||3⁄4 Cup (12 tbs)|
|Egg yolk||1 , beaten with 1 tablespoon water|
Preheat oven to 425Â°F.
Combine water and butter in large saucepan and bring to rapid boil over high heat.
Remove from heat.
Immediately stir in flour and salt.
Place over medium heat and beat vigorously until dough pulls away from sides of pan and films bottom.
Cool mixture for 5 minutes.
Add eggs one at a time, beating well after each addition, until mixture is glossy and smooth.
Stir in cheese, blending well.
Dampen baking sheet with cold water, shaking off excess (this will help pastry rise).
Arrange large spoonfuls of dough next to each other in wreath pattern on sheet.
Brush top with egg yolk mixture, being careful not to drip it on side.
Bake 15 minutes.
Reduce oven temperature to 375Â°F and bake until puffed and brown, about 15 more minutes.
Slit gougere several places on side and return to turned-off oven with door ajar for 15 minutes to dry.