1 cup milk
½ cup (1 stick) butter
1 teaspoon coarse salt
1 cup all-purpose flour
5 eggs, divided
2 cups freshly grated Parmigiano-Reggiano cheese, divided
1 Tablespoon snipped fresh chives
Position the rack in the center of the oven. Preheat the oven to 400 F. Line a large baking sheet with parchment paper. Combine the milk, butter and salt in a medium saucepan and bring to a boil over medium heat. Remove from heat and add the flour, whisking vigorously until the flour is incorporated; let cool for 2 to 3 minutes. Stir in 4 of the eggs, one at a time. Stir in 1½ cups of the cheese and the chives. Drop the batter by tablespoonfuls onto the prepared baking sheet, spacing the gougères about 2 inches apart. Beat the remaining egg in a small bowl and brush generously on the tops of the gougères; sprinkle with the remaining ½ cup of cheese. Bake for 10 minutes or until slightly puffed. Reduce heat to 350 F. Bake for an additional 14 to 15 minutes or until the gougères are puffed and golden brown. Serve warm or at room temperature. Makes 3 dozen gougères.
Tip: Make the batter a day ahead and refrigerate it; drop the chilled batter onto a parchment-lined baking sheet and let it come to room temperature before baking.