Food & Cooking Recipes Appetizers Lemon-Parsley Gougeres 3.3 (345) 14 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Photo: Quentin Bacon Servings: 10 Yield: 60 Cayenne pepper spices up these savory cheese puffs, which are perfect make-ahead fare for a party. Ingredients 6 tablespoons unsalted butter 1 teaspoons coarse salt ¼ teaspoon cayenne pepper ¾ cup all-purpose flour 5 large eggs Zest of 1 lemon 3 scallions, finely chopped 3 tablespoons finely chopped fresh curly-leaf parsley Directions 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. 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. 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. 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. Print