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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



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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How would you rate this recipe?
  • 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!
  • coguenther
    8 MAY, 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.
  • kdka30
    25 APR, 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.
  • Annabelle25
    26 DEC, 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.
  • VanessasKitchen
    15 OCT, 2010
    Oh my goodness, these are absolutely incredible!!! I LOVE gougeres, and this is by far the best recipe I've ever come across.
  • GabVal
    16 DEC, 2008
    The ratio is perfect, this receipe is so versitle that you can make different flavor sheddar...voila chesse gougeres. You can get very creative with it. There is nothing more faboulous then really chilled champagne and gougeres.
  • caketopper
    15 DEC, 2008
    How would you correct the ratio?
  • prod_test65
    9 DEC, 2008
    this look delicious
  • soireechef
    1 JAN, 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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