Lemon-Parsley Gougeres

345 Ratings
  • 5 48
  • 4 106
  • 3 121
  • 2 59
  • 1 11

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

Martha Stewart Living, December 2005

Gallery

Credit: Quentin Bacon

Recipe Summary

Servings:
10
Yield:
Makes 60
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Ingredients

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.

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  • 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.

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Reviews (19)

345 Ratings
  • 5 48
  • 4 106
  • 3 121
  • 2 59
  • 1 11
Martha Stewart Member
01/05/2019
why are they called savory cheese puffs in the description under photo? there isn't any cheese in them.
Martha Stewart Member
12/12/2015
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?
Martha Stewart Member
12/12/2015
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?
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Martha Stewart Member
12/12/2015
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?
Martha Stewart Member
12/12/2015
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?
Martha Stewart Member
12/12/2015
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?
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Martha Stewart Member
05/18/2014
Thanks for interesting recepies but is it possible to view it with deciliters and european measures?
Martha Stewart Member
02/21/2014
Thank you Martha... you really are incredible! I made this a couple of hours ago and it was deliscious! My family loved it!
Martha Stewart Member
03/08/2012
it s good and easy this recipe. thank you very much.
Martha Stewart Member
11/17/2011
Can these be made ahead and frozen?
Martha Stewart Member
10/02/2011
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!
Martha Stewart Member
05/08/2011
I'd never made gougeres before, but this recipe was easy to follow and the results were quite tasty. I served with champagne at a cocktail party as suggested by a reviewer and got rave reviews. Will definitely add to my recipe box for future use.
Martha Stewart Member
04/25/2011
I made these for Easter brunch and they came out great. I didn't have parsley, so I used chives instead. I got a little impatient and took the tray out early, a few collapsed before I could get them back in. They were still tasty.
Martha Stewart Member
12/26/2010
12-26-10 The 5 1/2 minute vide only plays for 1 1/2 minute then cuts back into the advertisement. I hope this is a short-term problem that someone on your end can fix.
Martha Stewart Member
10/15/2010
Oh my goodness, these are absolutely incredible!!! I LOVE gougeres, and this is by far the best recipe I've ever come across.
Martha Stewart Member
12/16/2008
The ratio is perfect, this receipe is so versitle that you can make different flavor gougeres...ad sheddar...voila chesse gougeres. You can get very creative with it. There is nothing more faboulous then really chilled champagne and gougeres.
Martha Stewart Member
12/15/2008
How would you correct the ratio?
Martha Stewart Member
12/09/2008
this look delicious
Martha Stewart Member
01/01/2008
The butter to flour ratio is slight off resulting in flat gougeres. The flavor is fabulous and are perfect for a cocktail party.
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