Lemon-Parsley Gougeres - unsalted butter

Method

• 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.
• 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.
• 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.
• Preheat oven to 400F.
• 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.