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Irish Beer Cheese Puffs

4

0 min

Irish Beer Cheese Puffs


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Time

0 min

Serving

12 persons

Calories

159

Rating

4.00★ (4)

Cuisine

French
Author: Victoria Buriak
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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  1. 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 
    Irish Beer Cheese Puffs Photo 2
  2. Combine butter, beer, salt, and sugar in a saucepan over medium-high heat. Let butter melt and bring to a simmer. ALLRECIPES/ BAHAREH NAITI 
    Irish Beer Cheese Puffs Photo 3
  3. 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 
    Irish Beer Cheese Puffs Photo 4
  4. 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 
    Irish Beer Cheese Puffs Photo 5
  5. 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 
    Irish Beer Cheese Puffs Photo 6
  6. Add ¾ cup Cheddar cheese and cayenne and stir until incorporated. ALLRECIPES/ BAHAREH NAITI 
    Irish Beer Cheese Puffs Photo 7
  7. 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 
    Irish Beer Cheese Puffs Photo 8
  8. 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 
    Irish Beer Cheese Puffs Photo 9
  9. 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 
    Irish Beer Cheese Puffs Photo 10
  10. 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 
    Irish Beer Cheese Puffs Photo 11
  11. 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 
    Irish Beer Cheese Puffs Photo 12
  12. Serve cheese puffs with spread. ALLRECIPES/ BAHAREH NAITI 
    Irish Beer Cheese Puffs Photo 13

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