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1
Preheat oven to 375 degrees F. Lightly grease 2 baking sheets or line with parchment paper.
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2
In a heavy saucepan bring water to a boil with butter and salt over high heat and reduce heat to moderate.
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3
Add flour all at once and beat with a wooden spoon until mixture pulls away from side of pan.
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4
Transfer mixture to a bowl and with an electric mixer on high-speed beat in 4 eggs, 1 at a time, beating well after each addition.
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5
Batter should be stiff enough to just hold soft peaks and fall softly from a spoon.
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6
If batter is too stiff, in a small bowl beat remaining egg lightly and add to batter a little at a time, beating on high speed, until batter is desired consistency.
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7
Stir Gruyere into pate a choux and arrange level tablespoons about 1-inch apart on baking sheets.
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8
Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, 30 minutes, or until puffed, golden, and crisp.
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9
Gougeres keep, chilled in sealable plastic bags 2 days or frozen 1 week.
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10
Reheat gougeres, uncovered in a preheated 350 degree oven 10 minutes if chilled or 15 minutes if unthawed frozen.
