Lemon Parsley Gougeres With Lemon Parsley |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 10 |
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These have the reputation of disappearing before your eyes. They are super good with the added lemon and parsley.Martha Stewart Ingredients:
6 tablespoons unsalted butter |
1 teaspoons coarse salt |
1/4 teaspoon cayenne pepper |
3/4 cup all-purpose flour |
5 large eggs |
zest of 1 lemon |
3 scallions, finely chopped |
3 tablespoons finely chopped fresh curly-leaf parsley |
Directions:
1. Bring 1 cup water, the butter, salt, and cayenne to a boil in a heavy 4-quart saucepan; boil until butter has melted.
2. Remove from heat; stir in flour.
3. Return to burner; cook, stirring, until mixture comes together and pulls away from the pan, about 2 minutes more.
4. Remove from heat. Using a wooden spoon, beat in 4 eggs, 1 at a time, until they are incorporated and smooth.
5. Stir in zest, scallions, and parsley.
6. Transfer mixture to a piping bag, and cut a 1/2-inch opening.
7. Pipe 1-inch rounds onto baking sheets lined with parchment paper. Alternatively, drop rounded teaspoons of batter onto baking sheets lined with parchment.
8. If not using immediately, freeze up to 1 month in airtight containers or resealable plastic bags.
9. Preheat oven to 400 degrees.
10. 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.
11. Serve immediately.
12. Makes 60
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