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.
Ingredients
- Irish-style butter: 4 Tbsp
- Irish stout beer (such as Guinness® Extra Stout): 0.5 cup
- kosher salt: 0.5 tsp
- white sugar: 0.5 tsp
- all-purpose flour: 0.5 cup
- eggs: 2 piece
- sharp Irish Cheddar cheese, plus more: 0.75 cup (to taste, grated)
- pinch cayenne pepper: 1 piece (to taste)
- olive oil: 1 Tbsp
- leeks, washed thoroughly and: 2 cups (drained, chopped)
- kosher salt: 0.5 tsp (to taste)
- water: 2 Tbsp (or as needed)
- green onions: 0.5 cup (sliced)
- lemon juice: 1 Tbsp (fresh)
- mascarpone cheese: 0.5 cup
- black pepper: (to taste, freshly ground)
Metric Conversion
Stages of cooking
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Gather all ingredients, and preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone liner (such as Silpat®). ALLRECIPES/ BAHAREH NAITI
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Combine butter, beer, salt, and sugar in a saucepan over medium-high heat. Let butter melt and bring to a simmer. ALLRECIPES/ BAHAREH NAITI
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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. ALLRECIPES/ BAHAREH NAITI
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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. ALLRECIPES/ BAHAREH NAITI
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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. ALLRECIPES/ BAHAREH NAITI
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Add ¾ cup Cheddar cheese and cayenne and stir until incorporated. ALLRECIPES/ BAHAREH NAITI
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Scoop 12 rounded tablespoons of dough onto the prepared baking sheet. Press a little Cheddar on the tops and sides of each puff. ALLRECIPES/ BAHAREH NAITI
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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. ALLRECIPES/ BAHAREH NAITI
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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. ALLRECIPES/ BAHAREH NAITI
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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. ALLRECIPES/ BAHAREH NAITI
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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. ALLRECIPES/ BAHAREH NAITI
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Serve cheese puffs with spread. ALLRECIPES/ BAHAREH NAITI
