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Irish Beer Cheese Puffs
clara

Irish Beer Cheese Puffs

These Irish Beer Cheese Puffs are a savory, cheesy, and utterly delicious appetizer or snack! I love the combination of flavors and textures. The airy, cheesy puffs and the creamy, flavorful leek and mascarpone spread.
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Cook Time 25 minutes
cooling time 30 minutes
Total Time 25 minutes
Servings: 12 puffs
Course: Appetizer, Snack
Cuisine: Irish
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 4 tablespoons Irish-style butter
  • ½ cup Irish stout beer (such as Guinness® Extra Stout)
  • ½ teaspoon kosher salt
  • ½ teaspoon white sugar
  • ½ cup all-purpose flour
  • 2 large eggs
  • ¾ 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
  • ½ teaspoon kosher salt or more to taste
  • 2 tablespoons water or as needed
  • ½ cup sliced green onions
  • 1 tablespoon fresh lemon juice
  • ½ cup mascarpone cheese
  • Freshly ground black pepper to taste

Equipment

  • Medium saucepan
  • Wooden spoon
  • mixing bowl
  • Whisk
  • baking sheet
  • Silicone liner or parchment paper
  • Pan/skillet
  • Measuring spoons and cups

Method
 

Instructions
  1. Gather all ingredients.
  2. Preheat the oven to 425 degrees F (220 degrees C).
  3. Line a baking sheet with a silicone liner (such as Silpat) or parchment paper.
  4. Combine the butter, Irish stout beer, salt, and sugar in a saucepan over medium-high heat.
  5. Let the butter melt completely and bring the mixture to a simmer.
  6. Add the flour all at once to the simmering liquid.
  7. Stir vigorously with a wooden spoon until the mixture comes together and forms a smooth dough, about 30 seconds.
  8. Continue to cook and stir the dough until it dries out a bit and starts sticking to the bottom of the pan, another minute or so.
  9. Turn off the heat. Continue stirring for another 1 to 2 minutes, scraping as much dough off the bottom of the pan as you can. This helps to cool the dough slightly.
  10. Transfer the dough to a bowl.
  11. Add one egg and whisk it into a bit of the hot dough. Keep whisking in more dough until the egg is fully incorporated.
  12. Repeat with the remaining egg, cleaning out the whisk as needed, until the dough is well combined and sticky.
  13. Add ¾ cup of the grated Irish Cheddar cheese and the pinch of cayenne pepper to the dough.
  14. Stir until the cheese and cayenne are evenly incorporated.
  15. Scoop 12 rounded tablespoons of dough onto the prepared baking sheet, spacing them evenly apart.
  16. Press a little extra shredded Cheddar cheese on the tops and sides of each puff.
  17. Bake in the center of the preheated oven until the cheese puffs are nicely puffed and beautifully browned, about 25 minutes.
  18. Turn off the oven and crack the oven door open. Let the cheese puffs cool, undisturbed, for 30 minutes. This helps to prevent them from collapsing.
  19. While the cheese puffs are baking and cooling, make the spread.
  20. Heat the olive oil in a pan over medium heat.
  21. Add the chopped leeks and ½ teaspoon of salt. Cook and stir until the leeks are just barely tender, 7 to 10 minutes, adding a splash of water every few minutes to prevent browning.
  22. Stir in the sliced green onions and sauté briefly for 1 to 2 minutes.
  23. Transfer the leek-onion mixture to a bowl and let it cool for 5 to 10 minutes.
  24. Add the lemon juice and mascarpone cheese to the cooled leek mixture.
  25. Mix until well combined.
  26. Season the spread with salt and freshly ground black pepper to taste.
  27. Refrigerate the spread until the cheese puffs have finished cooling.
  28. Serve the cooled Irish Beer Cheese Puffs with the chilled leek and mascarpone spread. Enjoy!