Lemon-Parsley Gougères

1. 1

   Preheat oven to 400F and line a baking sheet with parchment paper or silpat.

2. 2

   Bring 1 cup water, the butter, salt, and cayenne to a boil in a heavy 4-quart saucepan; boil until butter has melted.

3. 3

   Remove from heat; stir in flour.

4. 4

   Return to burner; cook, stirring, until mixture comes together and pulls away from the pan, about 2 minutes more.

5. 5

   Remove from heat.

6. 6

   Using a wooden spoon, beat in four of the eggs, one at a time, until they are incorporated and batter is smooth.

7. 7

   Stir in zest and herbs.

8. 8

   Transfer mixture to a piping bag, and cut a 1/2-inch opening.

9. 9

   Pipe 1-inch rounds onto prepared baking sheets. (Alternatively, drop rounded teaspoons of batter onto baking sheets lined with parchment. If not using immediately, freeze up to 1 month in airtight containers or resealable plastic bags.).

10. 10

    Whisk together remaining egg and one teaspoon water in a small bowl; lightly brush on top of each puff.

11. 11

    Bake until golden, about 20 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.