In a medium saucepan, bring the beer and butter to a boil. When the butter is melted, add the flour and salt. Cook this over low heat, stirring constantly, until the mixture pulls away from the sides of the pan. Remove from heat and let cool slightly.
Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper or a silpat mat (or spray lightly with cooking spray).
Use an electric hand mixer to beat the eggs into the beer batter mixture one at a time until the dough is shiny. Drop by teaspoonfuls 1 inch apart on the prepared baking sheet (or use a small cookie scoop). Bake for 10 minutes. Reduce the temperature to 350 and bake an additional 10 minutes. Let cool. Split the puffs with kitchen scissors and refrigerate until ready to fill.
PREPARE THE FILLING:
Combine all of the filling ingredients and chill.
Spoon the filling into the puffs. Cover and refrigerate until ready to serve.