Roquefort Gougeres

Preheat the oven to 375ºF. Lightly butter a baking sheet. Combine the milk, butter, and salt in a small saucepan, and bring to a boil. Remove the pan from the heat, and add the flour all at once. Whisk vigorously for a few minutes, then return the pan to medium heat and cook, stirring constantly, until the batter has thickened and is pulling away from the sides and bottom of the pan, 5 minutes or less. Again, remove the pan from the heat and stir in 4 of the eggs, one at a time, making certain each egg is completely incorporated before adding the next. Stir in the Roquefort. Drop the batter by teaspoons onto the prepared baking sheet. Beat the remaining egg in a small bowl. Brush the top of each puff with beaten egg, and then sprinkle with the parmesan. Place the baking sheet on the centre rack of the oven, bake for 10 minutes, reduce heat to 350ºF and bake until the gourgeres are puffed and well browned, another 5 minutes. Serve immediately. 40-50 hors d'oeuvres