Gougères

Heat the oven to 375° and butter a baking sheet.

Combine 3/4 cup water, butter and salt in a small saucepan and heat until butter is melted; bring to a boil.

Immediately remove the pan from heat; add flour all at once, beating vigorously with a wooden spoon until mixture is smooth and pulls away from sides of the pan to form a ball, about 30 to 60 seconds.

Beat mixture over low heat for 30 to 60 seconds more to dry.

With a wooden spoon beat the eggs into the dough one at a time, beating thoroughly after each addition, until the dough is shiny and just falls from the spoon. (You may not need all of the eggs).

Add cheese and beat until combined.

Transfer dough to a pastry bag fitted with a 1/2 -inch plain tube. Or, for a more rustic look, simply spoon heaping tablespoons of dough onto the baking sheets.

Pipe or spoon 12 mounds about 2-inch in diameter onto the prepared baking sheet.

Brush tops with egg glaze.

Bake until puffed and golden, about 25 to 30 minutes.

To test for doneness, remove one puff from the baking sheet and let it cool for a minute. If it remains crisp on the outside, it is done. If not, replace it, and continue cooking for 5 to 10 minutes longer.

Remove the baking sheet to a rack to cool.

Let the puffs cool slightly, then remove them from the baking sheet.