Root Beer Float Cream Puffs

Name: Root Beer Float Cream Puffs
Cuisine: American
Ingredients: 24 oz root beer; ¼ cup cornstarch; ¼ cup sugar; 4 egg yolks; 2 cups whole milk; root beer reduction ((from above)); 2 Tbsp unsalted butter, diced and softened; 125 grams water ((½ cup + 1 Tbsp)); 125 grams whole milk ((½ cup +1 Tbsp)); 5 grams sugar ((½ tsp)); 5 grams fleur de sel (or other sea salt) ((½ tsp)); 113 grams unsalted butter ((½ cup; 1 stick)); 140 grams flour ((¾ cup + 2 Tbsp)); 4 eggs; 2 cups heavy (whipping) cream, cold; 1 Tbsp vanilla bean paste ((see note)); ½ cup powdered sugar; maraschino cherries, if desired ((see note))

Instructions

These Root Beer Float Cream Puffs are filled with root beer pastry cream and topped with vanilla bean whipped cream! They have all the flavors of the classic soda shop treat, right down to the cherry on top!

Updated at: Mon, 09 Dec 2024 07:05:05 GMT