Lemon-Parsley Gougeres

1. 1

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

2. 2

   Remove from heat; stir in the flour.

3. 3

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

4. 4

   Remove from heat.

5. 5

   Using a wooden spoon, beat in 4 of the eggs, 1 at a time, until they are incorporated and smooth.

6. 6

   Stir in the lemon zest, scallions, and parsley.

7. 7

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

8. 8

   Pipe 1-inch rounds onto baking sheets lined with parchment paper.

9. 9

   Alternatively, drop rounded teaspoons of batter onto baking sheets lined with parchment.

10. 10

    If not using immediately, freeze up to 1 month in airtight containers or resealable plastic bags.

11. 11

    Preheat oven to 400F.

12. 12

    Whisk together the remaining egg and 1 teaspoon water in a small bowl; lightly brush on top of each puff.

13. 13

    Bake until lightly golden brown, about 20 minutes.

14. 14

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.