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Root Beer Float Gobs

Gobba.Gobba.Hey's picture
Growing up in an area where people brewed their own root beer (among other things) in their basements and backyards, I was determined that any root beer gob I made would start with a root beer flavor made from scratch. I shopped online and in brew shops for sarsaparilla, sassafras, and the other necessary tinctures and extracts. My first attempt at making a root beer syrup definitely tasted like a “root”—pithy, astringent, and even a little peaty. After I made some adjustments, my next batch was closer to the flavor I was striving for, but it was still too strong. A root beer float should tickle the nose, not drain the sinuses. I did more research online, visiting blogs by root beer aficionados and bakers alike. According to many of these bloggers, their success was due to one particular ingredient. So I went back to the brew shop, picked up what the experts had recommended, and got down to work. Sure enough, the resulting gobs were delicious, with just the right amount of “fizzy” flavor. The secret to success? Premade root beer extract. You can find it in well-stocked grocery stores, shops that cater to home brewers, or online. The extract is easy to use, the flavor is exactly what you hope it will be, and I can honestly say that when paired with vanilla filling, this gob is a total success.
Ingredients
For the batter
  All purpose flour 4 1⁄2 Cup (72 tbs)
  Baking powder 1⁄2 Teaspoon
  Baking soda 1 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Sifted sugar 2 Cup (32 tbs)
  Unsalted butter 8 Tablespoon, softened, cut into 1/2 inch cubes
  Eggs 2 , separated (At Room Temperature)
  Vanilla extract 1 Teaspoon
  Buttermilk 1 Cup (16 tbs) (At Room Temperature)
  Sour cream 2 Tablespoon
  Root beer extract 3 Tablespoon
For the filling
  Cream cheese 12 Tablespoon, cut into 1/2 inch cubes
  Vanilla extract 2 Tablespoon
  Vanilla bean 1 Large, seeds scraped and reserved
  Fresh lemon juice 2 Tablespoon
  Sifted confectioners sugar 2 Cup (32 tbs)
Directions

1. Preheat the oven to 350°F. Line three 8-by-13-inch cookie sheets with parchment paper.
2. In a large bowl, sift together the flour, baking powder, baking soda, and salt. Whisk the dry ingredients until they’re evenly distributed.
3. In another large bowl, cream the sugar and butter with a mixer on medium speed. Add the egg yolks to the creamed ingredients, and mix on medium. Then add the egg whites and vanilla, and mix on medium-high until the mixture looks like dense pudding.
4. Alternate adding the dry ingredients and the buttermilk to the egg mixture, mixing on medium speed after each addition. Then add the sour cream, and mix well. Add the root beer extract and mix on high. Add more sour cream, 1 tablespoon at a time, if the batter is too thick.
5. Using a tablespoon or pastry bag, drop 1½-inch rounds of batter on the prepared cookie sheets, leaving 1 inch between each round. Bake them approximately 8 minutes, or until the gob domes have risen. Remove the gobs to a wire rack to cool.

For the filling:
1. Cream together the butter and cream cheese with a mixer on medium speed.
2. Add the vanilla extract, vanilla bean seeds, sour cream, 1 tablespoon of lemon juice, and the confectioners’ sugar, and beat on mediumhigh; scrape the bowl with a spatula to reincorporate the ingredients if necessary. Taste and add another tablespoon of lemon juice if you like.
3. To frost the gobs, flip the baked gob domes over on a cookie sheet and match up pairs of similarly shaped domes. Add 1 tablespoon of filling to the flat side of an overturned dome, then place another dome on top, sandwich-style. Allow the gobs to fully set by refrigerating them on a baking sheet for at least 1 hour. Wrap the gobs in plastic wrap to prevent them from drying out.

This recipe has been excerpted from Gobba Gobba Hey by Steven Gdula. To purchase the book visit www.amazon.com. To learn more about the author, visit his website gobbagobbahey.com.

Recipe Summary

Cuisine: 
American
Course: 
Snack

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Root Beer Float Gobs Recipe