Irish Beer Cheese Puffs

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone liner (such as Silpat®). (Prep time: 5 minutes)

In a saucepan over medium-high heat, combine butter, beer, salt, and sugar. Allow the butter to melt and bring the mixture to a simmer. (5 minutes)

Add flour all at once and stir vigorously with a wooden spoon until the mixture forms a cohesive dough, about 30 seconds. Continue to cook and stir until the dough slightly dries out and begins to stick to the bottom of the pan, about another minute. (1-2 minutes)

Remove from heat and continue stirring for an additional 1 to 2 minutes, scraping the bottom of the pan to incorporate any stuck bits. (1-2 minutes)

Transfer the dough to a mixing bowl. Add one egg and whisk it into the hot dough until fully incorporated. Repeat with the remaining egg, ensuring each is fully mixed in before adding the next. The dough should be sticky and well combined. (5-7 minutes)

Stir in ¾ cup of grated Cheddar cheese and a pinch of cayenne pepper until evenly distributed throughout the dough. (2 minutes)

Scoop 12 rounded tablespoons of dough onto the prepared baking sheet, spacing them evenly. Gently press extra grated Cheddar cheese onto the tops and sides of each puff. (5 minutes)

Bake in the center of the preheated oven until the puffs are nicely puffed and beautifully golden brown, approximately 25 minutes. Turn off the oven, crack the door slightly, and allow the cheese puffs to cool, undisturbed, for 30 minutes. (55 minutes)

While the cheese puffs are baking and cooling, prepare the spread. Heat olive oil in a pan over medium heat. Add the chopped leeks and ½ teaspoon of salt; cook and stir until the leeks are just tender, about 7 to 10 minutes, adding a splash of water every few minutes to prevent browning. (7-10 minutes)

Stir in the sliced green onions and sauté briefly for 1 to 2 minutes, until softened. (1-2 minutes)

Transfer the leek-onion mixture to a bowl and let it cool slightly for 5 to 10 minutes. (5-10 minutes)

Add lemon juice and mascarpone cheese to the cooled leek-onion mixture. Mix until well combined and smooth. Season with salt and freshly ground black pepper to taste. Refrigerate until the cheese puffs have finished cooling. (5 minutes)

Serve the cooled cheese puffs alongside the spring onion and mascarpone spread. Enjoy! (2 minutes)