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Gallery Lemon-Parsley Gougeres Credit: Quentin Bacon Recipe Summary Servings: 10 Yield: Makes 60

Ingredients Ingredient Checklist 6 tablespoons unsalted butter 1 teaspoons coarse salt 1/4 teaspoon cayenne pepper 3/4 cup all-purpose flour 5 large eggs Zest of 1 lemon 3 scallions, finely chopped 3 tablespoons finely chopped fresh curly-leaf parsley

Cook’s Notes If not using immediately, freeze unbaked gougeres up to 1 month in airtight containers or resealable plastic bags.

Gallery Lemon-Parsley Gougeres Credit: Quentin Bacon

Recipe Summary Servings: 10 Yield: Makes 60

Lemon-Parsley Gougeres      Credit: Quentin Bacon

Lemon-Parsley Gougeres

Credit: Quentin Bacon

Lemon-Parsley Gougeres

Recipe Summary Servings: 10 Yield: Makes 60

Recipe Summary

Servings: 10 Yield: Makes 60

Servings: 10

Yield: Makes 60

10

Makes 60

Ingredients

Ingredients

  • 6 tablespoons unsalted butter 1 teaspoons coarse salt 1/4 teaspoon cayenne pepper 3/4 cup all-purpose flour 5 large eggs Zest of 1 lemon 3 scallions, finely chopped 3 tablespoons finely chopped fresh curly-leaf parsley

Directions

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.

Cook’s Notes If not using immediately, freeze unbaked gougeres up to 1 month in airtight containers or resealable plastic bags.

Cook’s Notes

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

Reviews (19)

 Add Rating & Review     345 Ratings   5 star values:        48    4 star values:        106    3 star values:        121    2 star values:        59    1 star values:        11

Load More Reviews

Reviews (19)

Add Rating & Review     345 Ratings   5 star values:        48    4 star values:        106    3 star values:        121    2 star values:        59    1 star values:        11

Add Rating & Review

345 Ratings 5 star values: 48 4 star values: 106 3 star values: 121 2 star values: 59 1 star values: 11

345 Ratings 5 star values: 48 4 star values: 106 3 star values: 121 2 star values: 59 1 star values: 11

345 Ratings 5 star values: 48 4 star values: 106 3 star values: 121 2 star values: 59 1 star values: 11

  • 5 star values: 48 4 star values: 106 3 star values: 121 2 star values: 59 1 star values: 11

    Martha Stewart Member     Rating: 4 stars       01/05/2019   why are they called savory cheese puffs in the description under photo? there isn't any cheese in them.  

Martha Stewart Member     Rating: Unrated       12/12/2015   Seriously, did nobody read the recipe part? The list calls for 5 eggs, the instructions say to add 4 eggs one at a time. Is it 4 eggs, or 5?  

Martha Stewart Member     Rating: Unrated       05/18/2014   Thanks for interesting recepies but is it possible to view it with deciliters and european measures?  

Martha Stewart Member     Rating: Unrated       02/21/2014   Thank you Martha... you really are incredible! I made this a couple of hours ago and it was deliscious! My family loved it!  

Martha Stewart Member     Rating: Unrated       03/08/2012   it s good and easy this recipe. thank you very much.  

Martha Stewart Member     Rating: Unrated       11/17/2011   Can these be made ahead and frozen?  

Martha Stewart Member     Rating: 5 stars       10/02/2011   I changed things around quite a bit. The beginning is the same but for real flavor I: kept the lemon but put in 2 teaspoons of basil paste and 1 clove of minced garlic. They're bursting with flavor. I also used freshly cracked mix peppercorn and it gives it a tad of a bit without being over bering since it was for a baby shower. Didn't want the cayenne to give her heartburn. I will certainly be using this again and again! A little puff of heaven, I tell you!  

Martha Stewart Member     Rating: 5 stars       05/08/2011   I'd never made gougeres before, but this recipe was easy to follow and the results were quite tasty. I served with champagne at a cocktail party as suggested by a reviewer and got rave reviews. Will definitely add to my recipe box for future use.  

Martha Stewart Member     Rating: 5 stars       04/25/2011   I made these for Easter brunch and they came out great. I didn't have parsley, so I used chives instead. I got a little impatient and took the tray out early, a few collapsed before I could get them back in. They were still tasty.  

Martha Stewart Member     Rating: Unrated       12/26/2010   12-26-10 The 5 1/2 minute vide only plays for 1 1/2 minute then cuts back into the advertisement. I hope this is a short-term problem that someone on your end can fix.  

Martha Stewart Member     Rating: Unrated       10/15/2010   Oh my goodness, these are absolutely incredible!!! I LOVE gougeres, and this is by far the best recipe I've ever come across.  

Martha Stewart Member     Rating: Unrated       12/16/2008   The ratio is perfect, this receipe is so versitle that you can make different flavor gougeres...ad sheddar...voila chesse gougeres. You can get very creative with it. There is nothing more faboulous then really chilled champagne and gougeres.  

Martha Stewart Member     Rating: Unrated       12/15/2008   How would you correct the ratio?  

Martha Stewart Member     Rating: Unrated       12/09/2008   this look delicious  

Martha Stewart Member     Rating: Unrated       01/01/2008   The butter to flour ratio is slight off resulting in flat gougeres. The flavor is fabulous and are perfect for a cocktail party.

    Martha Stewart Member

    Rating: 4 stars 01/05/2019

why are they called savory cheese puffs in the description under photo? there isn’t any cheese in them.

Rating: 4 stars

Rating: Unrated 12/12/2015

Seriously, did nobody read the recipe part? The list calls for 5 eggs, the instructions say to add 4 eggs one at a time. Is it 4 eggs, or 5?

Rating: Unrated

Rating: Unrated 05/18/2014

Thanks for interesting recepies but is it possible to view it with deciliters and european measures?

Rating: Unrated 02/21/2014

Thank you Martha… you really are incredible! I made this a couple of hours ago and it was deliscious! My family loved it!

Rating: Unrated 03/08/2012

it s good and easy this recipe. thank you very much.

Rating: Unrated 11/17/2011

Can these be made ahead and frozen?

Rating: 5 stars 10/02/2011

I changed things around quite a bit. The beginning is the same but for real flavor I: kept the lemon but put in 2 teaspoons of basil paste and 1 clove of minced garlic. They’re bursting with flavor. I also used freshly cracked mix peppercorn and it gives it a tad of a bit without being over bering since it was for a baby shower. Didn’t want the cayenne to give her heartburn. I will certainly be using this again and again! A little puff of heaven, I tell you!

Rating: 5 stars

Rating: 5 stars 05/08/2011

I’d never made gougeres before, but this recipe was easy to follow and the results were quite tasty. I served with champagne at a cocktail party as suggested by a reviewer and got rave reviews. Will definitely add to my recipe box for future use.

Rating: 5 stars 04/25/2011

I made these for Easter brunch and they came out great. I didn’t have parsley, so I used chives instead. I got a little impatient and took the tray out early, a few collapsed before I could get them back in. They were still tasty.

Rating: Unrated 12/26/2010

12-26-10 The 5 1/2 minute vide only plays for 1 1/2 minute then cuts back into the advertisement. I hope this is a short-term problem that someone on your end can fix.

Rating: Unrated 10/15/2010

Oh my goodness, these are absolutely incredible!!! I LOVE gougeres, and this is by far the best recipe I’ve ever come across.

Rating: Unrated 12/16/2008

The ratio is perfect, this receipe is so versitle that you can make different flavor gougeres…ad sheddar…voila chesse gougeres. You can get very creative with it. There is nothing more faboulous then really chilled champagne and gougeres.

Rating: Unrated 12/15/2008

How would you correct the ratio?

Rating: Unrated 12/09/2008

this look delicious

Rating: Unrated 01/01/2008

The butter to flour ratio is slight off resulting in flat gougeres. The flavor is fabulous and are perfect for a cocktail party.

All Reviews for Lemon-Parsley Gougeres

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Lemon-Parsley Gougeres

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest