adapted from recipe on Epicurious
1/4 cup white wine
1/4 cup water
1/2 stick butter
2/3 cup All Purpose flour
3 large eggs, room temp
1/2 cup good Parmesan + more for sprinkling (optional)
S&P to taste
Preheat oven to 375°F. Line large rimmed baking sheet with parchment. Combine first 3 ingredients in heavy medium saucepan. Bring to boil over medium heat, stirring until butter is melted. Stir in flour; reduce heat to medium-low. Stir vigorously until mixture forms large dough clumps and film forms on bottom of saucepan, about 1 minute. Remove from heat; cool 5 minutes.
Meanwhile, whisk eggs in medium bowl. Transfer 1 tablespoon beaten egg to small bowl and reserve. Add 1/3 of remaining beaten eggs to dough in saucepan; whisk until well incorporated. Add remaining eggs in 2 additions, stirring until eggs are completely absorbed after each addition (dough will be sticky). Mix in 1/2 cup parmesan.
Drop dough by teaspoonfuls onto baking sheet, forming about 24 walnut-size mounds and spacing about 1 inch apart. Using pastry brush, brush each mound with reserved egg, flattening any pointed tops.
Bake gougères until puffed, golden brown, and dry, about 30 minutes.
Do AHEAD: Can be made up to 1 week ahead. Cool completely. Place in airtight containers and store in freezer. Rewarm on baking sheet in 350°F oven until heated through, about 5 minutes. Serve warm.
* Can sprinkle a bit more parmesan on top of the gougeres about 20 minutes in to the baking process