Ingredients

makes 60

　　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

　　

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.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.