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Christmas Day Hors D’oeuvres ~ Lemon-Parsley Gougeres ~

December 25, 2011

Lemon-Parsley Gougeres

Lemon-Parsley Gougeres

Merry Christmas!  I have a super special recipe for you that I really should have shared with you prior to Christmas Day.  I can’t be expected to remember EVERYTHING though.  I do try.  To be completely honest, though, I just became familiar with these amazing little creatures just the other day.  So, in all fairness if I knew Gourgeres longer I would have introduced you sooner.

What is a Gourgeres?  A Gourgere is a savory choux pastry made with choux dough.  You can add stuff to the dough once it is prepared.  Some people enjoy sharp cheddar cheese and beer, like Heidi Swanson of 101 Cookbooks, others simply enjoy cheese, like David Lebovitz.  You can call them Gourgeres or French Cheese Puffs, it’s up to you.  The fact of the matter is, they are easy to make, they take all of about 30 minutes to make and you can freeze the pastry after you make it.  What is not to love here, I mean, really?!!!

Lemon-Parsley Gougeres


6 tablespoons butter

1/2  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

 To Prepare

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

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.

Makes about 60

From Martha Stewart

Lemon-Parsley Gougeres

Lemon-Parsley Gougeres

If you are looking for something easy and different to snack on tonight I highly suggest that you whip up a batch of these little guys and watch them disappear!

From our kitchen to yours,
Sydney Jones

Merry Christmas to all and to all a good night!

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