Lemon-Parsley Gougeres

Cayenne pepper spices up the make-ahead parsleyed gougeres.

  • Servings: 10
  • Yield: Makes 60
Lemon-Parsley Gougeres

Source: Martha Stewart Living, December 2005


  • 6 tablespoons unsalted butter
  • 1 teaspoons coarse salt
  • 1/4 teaspoon cayenne pepper
  • 3/4 cup all-purpose flour
  • 5 large eggs
  • Zest of 1 lemon
  • 3 scallions, finely chopped
  • 3 tablespoons finely chopped fresh curly-leaf parsley


  1. Bring 1 cup water, the butter, salt, and cayenne to a boil in a heavy 4-quart saucepan; boil until butter has melted. Remove from heat; stir in flour. Return to burner; cook, stirring, until mixture comes together and pulls away from the pan, about 2 minutes more.

  2. Remove from heat. Using a wooden spoon, beat in 4 eggs, 1 at a time, until they are incorporated and smooth. Stir in zest, scallions, and parsley.

  3. Transfer mixture to a piping bag, and cut a 1/2-inch opening. Pipe 1-inch rounds onto baking sheets lined with parchment paper. Alternatively, drop rounded teaspoons of batter onto baking sheets lined with parchment.

  4. Preheat oven to 400 degrees. Whisk together remaining egg and 1 teaspoon water in a small bowl; lightly brush on top of each puff. Bake until lightly golden brown, about 20 minutes. Serve immediately.

Cook's Notes

If not using immediately, freeze unbaked gougeres up to 1 month in airtight containers or resealable plastic bags.


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