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Lemon-Parsley Gougeres

Recipe photo courtesy of Quentin Bacon

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

Source: Martha Stewart Living, December 2005
Servings Yield

Ingredients

Directions

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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344
  • 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
    • kbamo2781192
      14 AUG, 2018
      Seriously, did you read the entire recipe? The last (or 5th egg) is beaten with water and brushed on top. I have made them with chives instead of the parsley and "alternatively" dropped them on to the sheet by teaspoons (instead of piping them).
    • hoddihoxgmail
      19 APR, 2017
      Step 4. 5th egg to be whisked with water, brushed on top.
  • 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
    • MS10152185
      14 AUG, 2018
      These are called savory cheese puffs but it does not list how much and hat kind of cheese to use. Also it says 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. Why done to different ways. Do they go on top of each other? Sounds delishes but not clear at all.
  • 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
    • MS12055294
      29 DEC, 2015
      To the person who says they can't figure out if the recipe calls for 4 eggs or 5....if you read the recipe completely, you will see that you beat in 4 of the 5 eggs one at a time. The fifth egg is used with water to brush over the top before they go in the oven.
  • 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

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