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Lemon-Parsley Gougeres

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Cayenne pepper spices up these savory cheese puffs, which are perfect make-ahead fare for a party.

  • Servings: 10
  • Yield: Makes 60
lemon parsley gougere puffs

Photography: Quentin Bacon

Source: Martha Stewart Living, December 2005

Ingredients

  • 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

Directions

  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.

Reviews Add a comment

  • MS10698134
    12 DEC, 2015
    Seriously, did nobody read the recipe part? The list calls for 5 eggs, the instructions say to add 4 eggs one at a time. Is it 4 eggs, or 5?
    Reply
  • MS10698134
    12 DEC, 2015
    Seriously, did nobody read the recipe part? The list calls for 5 eggs, the instructions say to add 4 eggs one at a time. Is it 4 eggs, or 5?
    Reply
  • MS10698134
    12 DEC, 2015
    Seriously, did nobody read the recipe part? The list calls for 5 eggs, the instructions say to add 4 eggs one at a time. Is it 4 eggs, or 5?
    Reply
  • MS10698134
    12 DEC, 2015
    Seriously, did nobody read the recipe part? The list calls for 5 eggs, the instructions say to add 4 eggs one at a time. Is it 4 eggs, or 5?
    Reply
  • MS10698134
    12 DEC, 2015
    Seriously, did nobody read the recipe part? The list calls for 5 eggs, the instructions say to add 4 eggs one at a time. Is it 4 eggs, or 5?
    Reply
  • Daniel Timber
    18 MAY, 2014
    Thanks for interesting recepies but is it possible to view it with deciliters and european measures?
    Reply
  • olivbrain
    21 FEB, 2014
    Thank you Martha... you really are incredible! I made this a couple of hours ago and it was deliscious! My family loved it!
    Reply
  • bouchra
    8 MAR, 2012
    it s good and easy this recipe. thank you very much.
    Reply
  • jads8627
    17 NOV, 2011
    Can these be made ahead and frozen?
    Reply
  • Rere888
    2 OCT, 2011
    I changed things around quite a bit. The beginning is the same but for real flavor I: kept the lemon but put in 2 teaspoons of basil paste and 1 clove of minced garlic. They're bursting with flavor. I also used freshly cracked mix peppercorn and it gives it a tad of a bit without being over bering since it was for a baby shower. Didn't want the cayenne to give her heartburn. I will certainly be using this again and again! A little puff of heaven, I tell you!
    Reply