Irish Beer Cheese Puffs

These Irish Beer Cheese Puffs are a light, airy, and cheesy appetizer with a touch of Irish flair. Made using Irish stout beer, butter, and sharp Irish Cheddar, these puffs are perfect for entertaining. Whether served alone or with the spring onion and mascarpone spread, they make an elegant yet simple snack with bold, savory flavors.

Essential Ingredients

To create these savory, cheesy delights, you’ll need:

For the Cheese Puffs:

• 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 for topping
• 1 pinch cayenne pepper, or to taste

For the Spring Onion & Mascarpone Spread:

• 1 tablespoon olive oil
• 2 cups chopped leeks, washed 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

Preparation Steps

Make the Cheese Puffs:

1. Preheat Oven & Prepare Baking Sheet:
   • Preheat the oven to 425°F (220°C).
   • Line a baking sheet with a silicone liner (such as Silpat®).
2. Cook the Dough:
   • In a saucepan over medium-high heat, combine butter, beer, salt, and sugar.
   • Let the butter melt and bring to a simmer.
   • Add flour all at once and stir continuously for 30 seconds until the mixture comes together.
   • Continue stirring for another minute until the dough starts sticking to the bottom of the pan.
3. Incorporate the Eggs:
   • Transfer dough to a bowl.
   • Whisk in one egg, incorporating some of the dough before fully mixing.
   • Repeat with the second egg, stirring until the dough is sticky and well combined.
4. Add Cheese & Shape Puffs:
   • Stir in ¾ cup Cheddar cheese and cayenne pepper.
   • Scoop 12 rounded tablespoons of dough onto the prepared baking sheet.
   • Press a little extra cheese on top of each puff.
5. Bake & Cool:
   • Bake in the center of the oven for 25 minutes, until puffed and golden brown.
   • Turn off the oven, crack the door open, and let them cool undisturbed for 30 minutes.

Prepare the Spread:

1. Sauté the Leeks:
   • Heat olive oil in a pan over medium heat.
   • Add leeks and salt, cooking for 7-10 minutes, adding a splash of water as needed to prevent browning.
2. Mix & Finish:
   • Stir in green onions and cook for another 1-2 minutes.
   • Transfer to a bowl and let cool for 5-10 minutes.
   • Mix in lemon juice and mascarpone cheese until well combined.
   • Season with salt and pepper to taste.
3. Serve:
   • Refrigerate the spread until the cheese puffs have finished cooling.
   • Serve puffs warm with the spread on the side.

Health Benefits

• Protein-Rich: With 4g of protein per serving, these puffs are a satisfying snack.
• Calcium Boost: Irish Cheddar provides a good source of calcium, supporting bone health.
• Lighter Alternative: These airy puffs are lower in carbs compared to denser cheese-based snacks.
• Balanced Flavors: The mascarpone spread adds creaminess, balancing out the sharpness of the Cheddar.

Serving Suggestions

• With Beer or Wine: Pair with Irish stout or a crisp white wine for a flavorful contrast.
• On a Cheese Board: Serve with crackers, nuts, and fresh fruit for an elegant appetizer platter.
• As a Party Appetizer: These puffs are easy to double or triple for larger gatherings.
• With Soup: Enjoy alongside a bowl of creamy tomato or potato soup for a comforting meal.

Creative Variations

• Spicy Version: Add 1 teaspoon Dijon mustard or extra cayenne for a sharper taste.
• Herb Infusion: Mix in chopped chives, thyme, or rosemary for added depth.
• Different Cheese: Swap Irish Cheddar for Gruyère, Gouda, or Parmesan.
• Garlic Butter Glaze: Brush with melted garlic butter after baking for a richer finish.
• Nutty Topping: Sprinkle with toasted sesame or poppy seeds before baking.

Storage Tips

• Refrigerate Leftovers: Store in an airtight container for up to 3 days.
• Freeze for Later: Freeze baked cheese puffs for up to 2 months; reheat at 300°F (150°C) for 5-7 minutes.
• Store the Spread Separately: Keep the mascarpone spread in the fridge for up to 4 days.

Pro Tips

• Use Cold Butter: Ensures a flaky, airy texture in the cheese puffs.
• Avoid Overmixing: Stir until just combined to prevent dense puffs.
• Let Puffs Cool in the Oven: This prevents them from deflating too quickly.
• Double the Recipe: Perfect for serving at larger gatherings.
• Use a Cookie Scoop: Helps create evenly sized puffs for uniform baking.

Frequently Asked Questions

Can I make these ahead of time?
Yes! You can bake the puffs ahead and reheat them at 300°F for a few minutes before serving.

What if I don’t have Irish Cheddar?
You can use any sharp Cheddar or a melty cheese like Gruyère.

Can I make these gluten-free?
Yes! Use a 1:1 gluten-free flour blend as a substitute for all-purpose flour.

What can I do with leftover spread?
Use it as a sandwich spread, veggie dip, or on toasted bread.

Enjoy these Irish Beer Cheese Puffs, a light, cheesy, and flavorful appetizer that’s perfect for entertaining or snacking!

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