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.