LEMON-PARSLEY GOUGERES
Cayenne pepper spices up these savory cheese puffs, which are perfect make-ahead fare for a party.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 60
Number Of Ingredients 8
Steps:
- 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.
- 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.
LEMON-PARSLEY GOUGèRES
Make and share this Lemon-Parsley Gougères recipe from Food.com.
Provided by Molly53
Categories Savory
Time 35m
Yield 60 gougeres, 10 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 134.6, Fat 9.4, SaturatedFat 5.2, Cholesterol 111.3, Sodium 270.7, Carbohydrate 8.3, Fiber 0.6, Sugar 0.4, Protein 4.4
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- 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.
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