While this is by no means an authentic Irish recipe, I do use Irish beer, Irish butter, and sharp Irish Cheddar (along with a French technique!) to make these easy, cheesy puffs that are perfect for entertaining. Delicious to eat alone or with this spring onion and mascarpone spread.
- 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
- 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
- 2 Combine butter, beer, salt, and sugar in a saucepan over medium-high heat. Let butter melt and bring to a simmer. Add flour all at once and stir with a wooden spoon until it all comes together, about 30 seconds. Continue to cook and stir until the dough dries out a bit and starts sticking to the bottom of the pan, another minute or so. Turn off the heat and continue stirring for another 1 to 2 minutes, scraping as much off the bottom of the pan as you can.
- 3 Transfer dough into a bowl. Add one egg and whisk it into a bit of the hot dough. Keep whisking in more dough until incorporated. Repeat with remaining egg, cleaning out the whisk as needed, until well combined and dough is sticky.
- 4 Add ¾ cup Cheddar cheese and cayenne and stir until incorporated.
- 5 Scoop 12 rounded tablespoons of dough onto the prepared baking sheet. Press a little Cheddar on the tops and sides of each puff.
- 6 Bake in the center of the preheated oven until nicely puffed and beautifully browned, about 25 minutes. Turn off the oven and crack the door; let cheese puffs cool, undisturbed, for 30 minutes.
- 7 Meanwhile, make the spread: Heat olive oil in a pan over medium heat. Add leek and ½ teaspoon salt; cook and stir until just barely tender, 7 to 10 minutes, adding a splash of water every few minutes to prevent browning.
- 8 Stir in green onions and sauté briefly for 1 to 2 minutes. Transfer leek-onion mixture to a bowl and let cool for 5 to 10 minutes.
- 9 Add lemon juice and mascarpone cheese and mix until well combined. Season with salt and pepper to taste. Refrigerate until cheese puffs have finished cooling.
- 10 Serve cheese puffs with spread.
- Calories 159
- Carbohydrate 7.2 g
- Cholesterol 60.3 mg
- Fat 12.6 g
- Fiber 0.5 g
- Protein 4.4 g
- Saturated Fat 6.7 g
- Sodium 251.8 mg