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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
    • 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
  • 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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