Lemon-Parsley Gougères - cooking recipe

Ingredients
    6 tablespoons unsalted butter
    1 teaspoon salt
    1/4 teaspoon ground cayenne pepper
    3/4 cup all-purpose flour
    5 large eggs
    1 lemon, zest of
    3 scallions, minced
    3 tablespoons fresh parsley, minced
Preparation
    Preheat oven to 400F and line a baking sheet with parchment paper or silpat.
    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 four of the eggs, one at a time, until they are incorporated and batter is smooth.
    Stir in zest and herbs.
    Transfer mixture to a piping bag, and cut a 1/2-inch opening.
    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.).
    Whisk together remaining egg and one teaspoon water in a small bowl; lightly brush on top of each puff.
    Bake until golden, about 20 minutes.

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