One egg beaten with 1/2 teaspoon salt
Veuve Clicquot Yellow Label Brut NV
Bring water, butter and salt to a boil. Remove from heat and add flour at once. Stir until smooth (it will come away clean from the sides and bottom of the pan).
Stir in 4 eggs, one at a time until thoroughly incorporated before adding the next one.
When the dough is shiny and smooth, beat in the cheeses.
Arrange small mounds (about 2 inches in diameter on the baking sheet. Brush with egg glaze.
Bake for 30-40 minutes. Serve warm.
Although gougéres are best serves warm, one can also prepare them a few hours before and serve them cold.