Lemon Parsley Gougeres With Lemon Parsley
From mystic_river1 17 years ago
- 20 minutes to make
- Serves 10
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 shopping list
- 1 teaspoons coarse salt shopping list
- 1/4 teaspoon cayenne pepper shopping list
- 3/4 cup all-purpose flour shopping list
- 5 large eggs shopping list
- Zest of 1 lemon shopping list
- 3 scallions, finely chopped shopping list
- 3 tablespoons finely chopped fresh curly-leaf parsley shopping list
How to make it
- 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.
- 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.
- 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.
- If not using immediately, freeze up to 1 month in airtight containers or resealable plastic bags.
- 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.
- Makes 60
The Rating
Reviewed by 3 people-
Oh these sound absolutely heavenly. I love gougere and anything lemon would have to make this ideal. Wonderful post.
notyourmomma
in South St. Petersburg loved it
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" It was excellent "