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Beecher's Handmade Cheese
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Irish Choux Pastry

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Tips For The Best Irish Choux Pastry

In a world overhauled by Guinness Beef Stew and Corned Beef recipes, we took a turn for something different this March. By combining traditionally Irish ingredients with a French technique and our Seattle-made Flagship, we found a marvelous culinary sweet spot without the cliché.

These Cheesy Irish Choux Bites are a fun umami spin on the traditionally sweet pastry dough and are a great snack by themselves or with a bevy of dips and sauces.

We like them best on the side of a hearty stew or creamy potato soup to stave off the cold early-spring wind – but once you try these, you may just be making them all year round.

We (for obvious reasons) used a good amount of Flagship and believe that when it comes to cheese – the more the merrier! Plus, we found that any leftover cheese leads to a delightfully crisp topping upon baking.

Mixing choux pastry

How To Make Irish Choux Pastry

This recipe is pretty simple, and super quick too. Any European salted butter will work well in this recipe, as will any flavorful cheese. Flavored cheeses are a great way of giving a little zip to the recipe, too.

Doubling, or tripling this recipe gives you plenty for a party, but they go quick!

A sprinkle of flaky sea salt as they exit the oven gives the choux a savory zing right as you bite in. Definitely recommended. Micro-plane the cheese. Trust us.

Choux pastry pre oven

Serve & Store

These are best straight out of the oven, but can be kept covered at room temp for 1 to 2 days.

Recipe

Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Serves: 4 to 6 as a side dish

Ingredients

1. Preheat the oven to 425 degrees. Line one baking sheet with a silicone liner or double layer of parchment paper.

2. Put butter, beer, salt, and sugar in a medium-sized pot over medium-high heat. Let butter melt, stirring regularly. Bring to simmer.

3. Add flour and stir with a spoon until it all comes together.

4. Continue to cook and stir until the dough dries out and begins sticking to the bottom of the pan.

5. Remove pan from heat and continue stirring for a few minutes, scraping as much from the bottom of the pot as you can.

6. Move dough into a bowl. Add one egg and whisk it into a small portion of the dough.

7. Keep whisking in more dough until incorporated.

8. Repeat with remaining egg until well combined and dough is sticky. Note: your mixture will stick to your whisk, clean out as needed.

9. Add 1 cup Flagship cheese and cayenne and stir until incorporated.

10. Scoop dough in tablespoons onto the prepared baking sheet, this should make about 12. Press the remaining Flagship on top of each puff.

11. Bake in the center of the preheated oven until nicely puffed and beautifully browned, about 25 minutes.

12. Turn off the oven and crack the door; let cheese puffs cool, undisturbed, for 30 minutes.

Instructions

4 tablespoons Kerrygold Grass Fed Pure Irish Butter

½ cup Guinness Stout Beer

½ teaspoon kosher salt

½ teaspoon white sugar

½ cup all-purpose flour

2 large eggs

1 cup grated (or micro-planed) sharp Flagship, plus more to top

1 pinch cayenne pepper, or to taste

Flaky sea salt to taste

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