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Irish Beer Cheese Puffs
Irish Beer Cheese Puffs
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
90 minutes
Chef John's rich and flavorful cheesy puffs made with Irish beer, butter, and sharp Cheddar. Perfect for your next party!
Ingredients:
  • 4 tablespoons Irish-style butter
  • 0.5 cup Irish stout beer (such as Guinness® Extra Stout)
  • 0.5 teaspoon white sugar
  • 0.5 cup all-purpose flour
  • 2 large eggs
  • 0.75 cup grated sharp Irish Cheddar cheese, plus more to taste
  • 2 cups chopped leeks, washed thoroughly and drained
  • 0.5 teaspoon kosher salt, or more to taste
  • 2 tablespoons water, or as needed
  • 0.5 cup sliced green onions
  • 1 tablespoon fresh lemon juice
  • 0.5 cup mascarpone cheese
Instructions:
  • Collect all the ingredients and preheat the oven to 425°F (220°C). Prepare a baking sheet with a silicone liner like Silpat®.
  • In a saucepan over medium-high heat, melt butter with beer, salt, and sugar until it simmers.
  • Add all the flour at once and stir vigorously with a wooden spoon for about 30 seconds until a dough forms. Cook and stir until the dough slightly dries out and begins to stick to the bottom of the pan, approximately 1 minute.
  • Turn off the heat and stir continuously for an additional 1 to 2 minutes, making sure to scrape off any bits stuck to the bottom of the pan.
  • Pour the dough into a bowl. Add one egg and gradually mix it into the warm dough. Continue to mix in more dough until fully combined. Repeat with the second egg, cleaning the whisk as required, until the dough is well blended and sticky.
  • Stir in ¾ cup of sharp Cheddar cheese and a pinch of cayenne until well blended.
  • Place 12 generous dollops of dough on the baking sheet. Gently press some Cheddar onto the top and sides of each puff.
  • Bake in the center of the preheated oven for 25 minutes until nicely puffed and beautifully browned. After baking, turn off the oven and crack the door open. Let the cheese puffs cool undisturbed for 30 minutes.
  • Prepare the spread: Heat olive oil in a pan over medium heat. Sauté leek with ½ teaspoon salt until just tender, for 7 to 10 minutes, adding a splash of water occasionally to prevent browning.
  • Add green onions and quickly sauté for 1 to 2 minutes. Then, transfer the leek-onion mixture to a bowl and allow it to cool for 5 to 10 minutes.
  • Combine lemon juice and mascarpone cheese until thoroughly mixed. Season with salt and pepper to your liking. Chill until cheese puffs are cooled.
  • Serve the cheese puffs with a delightful spread.

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