Ingredients
6tbspunsalted butter
1tspcoarse salt
¼tspcayenne pepper
¾cupall purpose flour
5large eggs
1lemon zest
3scallions
3tbspfresh curly leaf parsley,finely chopped
Preparation
Bring 1 cup of water, butter, salt, and cayenne to a boil in a heavy 4-quart saucepan; boil until the butter has melted. Remove from heat, then stir in the flour.
Return to burner; cook, stirring, for about 2 minutes more, until mixture comes together and pulls away from the pan.
Remove from heat. Using a wooden spoon, beat in 4 eggs, 1 at a time, until they are incorporated and smooth. Stir in the zest, scallions, and parsley.
Transfer mixture to a piping bag, and cut a ½-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 the oven to 400 degrees F. Whisk together remaining egg and 1 teaspoon of water in a small bowl; lightly brush on top of each puff.
Bake for about 20 minutes, until lightly golden brown.
Serve immediately.
