Lemon-Parsley Gougères

• 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

1. Preheat oven to 400F and line a baking sheet with parchment paper or silpat.
2. Bring 1 cup water, the butter, salt, and cayenne to a boil in a heavy 4-quart saucepan; boil until butter has melted.
3. Remove from heat; stir in flour.
4. Return to burner; cook, stirring, until mixture comes together and pulls away from the pan, about 2 minutes more.
5. Remove from heat.
6. Using a wooden spoon, beat in four of the eggs, one at a time, until they are incorporated and batter is smooth.
7. Stir in zest and herbs.
8. Transfer mixture to a piping bag, and cut a 1/2-inch opening.
9. 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.).
10. Whisk together remaining egg and one teaspoon water in a small bowl; lightly brush on top of each puff.
11. Bake until golden, about 20 minutes.

unsalted butter, salt, ground cayenne pepper, allpurpose flour, eggs, lemon, scallions, fresh parsley

Taken from www.food.com/recipe/lemon-parsley-goug-res-470572 (may not work)