Irish beer cheese puffs with spring onion mascarpone spread

Put butter and beer in a saucepan over medium-high heat with a little salt and sugar; bring to a simmer until the butter melts.

Add the flour all at once and stir with a wooden spoon; stir and mash about 30 seconds until smooth.

Cook a minute or two until the dough dries and starts sticking to the pan; turn off the heat and keep stirring another minute or two, scraping the bottom.

Transfer to a bowl and whisk in the eggs one at a time, mixing a little hot dough into the first egg before whisking hard; repeat with the second egg until a very sticky dough forms.

Clean the whisk with a spatula and mix a few seconds more. Stir in the sharp cheddar and a couple shakes of cayenne.

Scoop portions of about a round tablespoon onto a Silpat-lined baking sheet, 12 in all.

Top each with grated cheddar, pressing stray cheese onto the sides.

Bake in the center of a 425 degree oven about 25 minutes, until puffed and browned.

Turn off the oven and let the puffs cool inside about half an hour with the door cracked so they dry out and do not collapse.

For the spread, cook the chopped leek in a little olive oil over medium heat with a big pinch of salt, stirring, until just barely tender and still green, up to 10 minutes, splashing in water now and then.

Add sliced green onions and spring onions and saute a minute or two.

Transfer to a bowl and cool 5 or 10 minutes. Add the juice of half a lemon and the mascarpone; mix.

Taste and adjust with more salt and black pepper; refrigerate until needed.

Serve the puffs with the spread, spreading it on or filling the hollow puffs.