Lemon Parsley Gougeres
- Posted on
- By Bekah Kate's
This is a great recipe for entertaining crowds and doing some prep ahead of time...and they are delicious!
Cayenne pepper spices up these savory cheese puffs, which are perfect make-ahead fare for a party.
- 6 tablespoons unsalted butter
- 1 teaspoon coarse salt
- 1/4 teaspoon cayenne pepper ( I usually use just slightly less than a ¼ t)
- 3/4 cup all-purpose flour
- 5 large eggs (4 for the recipe and 1 for the egg wash to bake with)
- Zest of 1 lemon (About 2T)
- 3 scallions, finely chopped (About 2T)
- 3 tablespoons finely chopped fresh curly-leaf parsley
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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...they may fall a bit as they cool...but they still taste great!
If not using immediately, freeze unbaked gougeres up to 1 month in airtight containers or resealable plastic bags.
Serving Size about 60...depending on your size!
Recipe adapted from Martha Stewart!
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