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Lemon-Parsley Gougeres

Lemon-Parsley Gougeres

Martha Stewart Living, December 2005 http://www.marthastewart.com/316783/lemon-parsley-gougeres
3.366335
Rated
67.3267100(108)108
  • Yield Makes 60
    Serves 8 to 10

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

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