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Irish Beer and Cheese Puffs

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PREP TIME
25 min
COOKING TIME
35 min
TOTAL TIME
90 min
SERVINGS
12 servings
Irish
Irish Beer and Cheese Puffs
Ingredients
  • 4 tablespoons Irish-style butter
  • 1/2 cup Irish stout beer (such as Guinness® Extra Stout)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon white sugar
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 3/4 cup grated sharp Irish Cheddar cheese, plus more to taste
  • 1 pinch cayenne pepper, or to taste
  • 1 tablespoon olive oil
  • 2 cups chopped leeks, washed thoroughly and drained
  • 1/2 teaspoon kosher salt, or more to taste
  • 2 tablespoons water, or as needed
  • 1/2 cup sliced green onions
  • 1 tablespoon fresh lemon juice
  • 1/2 cup mascarpone cheese
  • freshly ground black pepper to taste
Instructions
1
Gather all necessary ingredients and preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius). Prepare a baking sheet by lining it with a silicone liner, such as Silpat.
2
Combine softened butter, beer, salt, and sugar in a saucepan over medium-high heat. Allow the butter to melt and bring the mixture to a gentle simmer.
3
Add flour all at once and stir with a wooden spoon until it forms a cohesive mass, approximately 30 seconds. Continue to cook and stir the mixture until it thickens slightly and begins to stick to the sides of the pan, another minute or so.
4
Turn off the heat and continue stirring for an additional 1 to 2 minutes, scraping as much of the mixture off the bottom of the pan as possible.
5
Transfer the dough to a bowl. Crack in one egg and whisk it into a portion of the hot dough, then continue to whisk in more dough until well combined and slightly sticky.
6
Add ¾ cup of Cheddar cheese and a pinch of cayenne, stirring until the ingredients are fully incorporated.
7
Scoop 12 rounded tablespoons of dough onto the prepared baking sheet. Press a small amount of Cheddar cheese onto the tops and sides of each puff.
8
Bake in the center of the preheated oven until the cheese puffs are nicely puffed and beautifully browned, approximately 25 minutes. Remove the oven door and let the cheese puffs cool undisturbed for 30 minutes.
9
Meanwhile, prepare the spread: Heat olive oil in a pan over medium heat. Add sliced leek and ½ teaspoon of salt; cook and stir until just barely tender, 7 to 10 minutes, adding a splash of water every few minutes to prevent browning.
10
Stir in chopped green onions and sauté briefly for 1 to 2 minutes. Transfer the leek-onion mixture to a bowl and let it cool for 5 to 10 minutes.
11
Add lemon juice and mascarpone cheese, mixing until the ingredients are well combined. Season with salt and pepper to taste. Refrigerate until the cheese puffs have finished cooling.
12
Serve the cheese puffs with the spread.