Lemon-Parsley Gougeres

• 6 tablespoons unsalted butter
• 1 teaspoon 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

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. Remove from heat; stir in the flour.
3. Return to the burner; cook, stirring, until the mixture comes together and pulls away from the pan, about 2 minutes more.
4. Remove from heat.
5. Using a wooden spoon, beat in 4 of the eggs, 1 at a time, until they are incorporated and smooth.
6. Stir in the lemon zest, scallions, and parsley.
7. Transfer the mixture to a piping bag, and cut a 1/2-inch opening.
8. Pipe 1-inch rounds onto baking sheets lined with parchment paper.
9. Alternatively, drop rounded teaspoons of batter onto baking sheets lined with parchment.
10. If not using immediately, freeze up to 1 month in airtight containers or resealable plastic bags.
11. Preheat oven to 400F.
12. Whisk together the remaining egg and 1 teaspoon water in a small bowl; lightly brush on top of each puff.
13. Bake until lightly golden brown, about 20 minutes.
14. Serve immediately.

unsalted butter, coarse salt, cayenne pepper, flour, eggs, lemon, scallions, fresh curly

Taken from www.epicurious.com/recipes/food/views/lemon-parsley-gougeres-392164 (may not work)