Recipe information
Yield
makes 60
Ingredients
6
1
1
3
5
3
3
Need to make a substitution?
Preparation
Step 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. Remove from heat; stir in the flour. Return to the burner; cook, stirring, until the mixture comes together and pulls away from the pan, about 2 minutes more.
Step 2
Remove from heat. Using a wooden spoon, beat in 4 of the eggs, 1 at a time, until they are incorporated and smooth. Stir in the lemon zest, scallions, and parsley.
Step 3
Transfer the 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.
Step 4
Preheat oven to 400°F. Whisk together the 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.
