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 own award-winning Flagship cheese, we found a marvelous culinary sweet spot without the cliché.

These  cheesy Irish Choux Pastry 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 Irish Flagship Choux Bites

Cooking and Serving Tips

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.

Serve & Store

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

Irish Choux Pastry being made



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

In a medium-sized pot over medium-high heat, add butter, beer, salt, and sugar. Let the butter melt, stirring regularly. Bring to a simmer.

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

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

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

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

Keep whisking in more dough until the egg is fully incorporated.

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

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

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

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

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

Prep Time:

30 minutes

Cook Time:

25 minutes

Total Time:

55 minutes


4 to 6 as a side dish


  • 4 tablespoons butter
  • 1/2 cup Guinness Stout Beer
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon white sugar
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 cup grated (or micro-planed) Flagship cheese, plus more to top
  • 1 pinch cayenne pepper, or to taste
  • Flaky sea salt to taste

Featured Beecher's Ingredient

Flagship Cheese

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Beecher's Food Used

Flagship cheese beauty shot with packaging

Flagship Cheese

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