I first saw this amazing ice cream cake on Louise’s site (Months of Edible Celebrations) and I knew I had to make it for the Choux Party I’m hosting!
This cake features choux pastry acting as the cake base and it first appeared in a Betty Crocker’s recipe card library back in 1971. Yup you read it correct, 1971! I’m sure it’s a craze back then – I mean, it’s choux! And ice cream! And chocolate! What’s not to love about this combination?
The original Sundae Bubble Crown was made in a tube pan and it can serve up to 16 people. As I’m only making it for 2 people, I made a mini batch of 2 mini cakes – 2.5-inch in diameter and 3.5-inch in height (I tape 2 cake rings together).
I also made the cake with 2 cheats – using Häagen Daaz ice cream and Hershey’s chocolate sauce. As much as I wanted to make the ice cream and sauce from scratch, there were just too many recipes planned this month that I wanted a break. Do you guys have such baking/cooking “hangover” too? Besides, Häagen Daaz and Hershey’s are 2 of my trusted brands when it comes to ice cream and chocolate sauce!
I left the choux pastry unfilled as frozen pastry cream will most likely break a tooth or two, and you certainly won’t want that! I’ll suggest letting the cakes thaw at room temperature for 5 to 10 minutes before serving so the choux pastry will soften and it will be easier to scoop later on.
Overall what’s awesome about this dessert is that you can make way in advance (like any ice cream cake recipe) and wow others – because I’m sure this will be the first time they see a choux ice cream cake like this!
I’m submitting this to Aspiring Bakers #34: Choux Party hosted by me! It’s still not too late to join me in this party (ending on 31 Aug 2013)!
Sundae Bubble Crown
- 1 batch of choux pastry
- 2 pints good-quality ice cream, softened, but not liquid
- Warm chocolate sauce, try this 3-minute chocolate sauce!
- Crushed biscuits / grated chocolate, for decoration (optional)
- Preheat the oven to 200 degrees Celsius. Line baking sheets with baking parchment.
- Combine water, butter, sugar and salt in a pot. Heat the mixture over high heat, stirring occasionally with a wooden spoon, and bring it to a rolling boil. Add in all the flour at once, turn off the heat and stir quickly with the wooden spoon to mix in all the flour.
- Once the flour has been mixed in, turn on the heat to medium-low and continue mixing with the wooden spoon until the mixture forms a soft dough and that you can see a layer of dough at the bottom of the pot. Remove from heat and transfer the dough into a mixing bowl and let cool slightly.
- Add in the eggs, a little at a time, beating well (either with an electric mixer or wooden spoon) until the egg has been fully incorporated before adding the next bit of eggs.
- Transfer the choux into a piping bag fitted with a 1/2-inch tip. Pipe 3/4-inch or 1-inch mound of choux , leaving 1 1/2 inches between each mound of choux. Alternatively, scoop 1 tablespoon of mounds onto the baking sheet.
- Dampen your fingers and press the tip of the choux down gently to get a smooth top. Spray the surface of the choux with a little water immediately before baking.
- Bake the puffs for 10 minutes at 200 degrees Celsius. Lower the heat down to 175 degrees Celsius and continue baking for 15 minutes until the puff is golden brown. During baking, no matter how excited you are, do not open the oven to check them as it will cause the puffs to deflate.
- Turn off the oven, leave the oven door ajar and let the puffs cool in the oven for 5 minutes. Pierce a hole on the bottom or side of the puff to release steam. Continue to let it cool in the warm oven for another 30 minutes. Remove from oven and let them cool completely on a wire rack. Use as desired.
- 7-inch cake: Place a 7-inch cake ring on a cake board. Arrange 1/3 of the choux puffs on the bottom of the cake ring. Spread 1/2 of the ice cream over the choux puffs. Arrange another third of the choux puffs followed by ice cream. Arrange the remaining choux puffs on top of the cake and freeze for at least 4 hours or overnight until firm.
2.5-inch mini cakes: Tape 2 2.5-inch cake rings together and place it on a cake board. Arrange 3 to 4 choux puffs on the bottom of the cake ring. Scoop about 3 tablespoons of ice cream into the ring and spread evenly. Arrange another 3 to 4 choux puffs, and another 3 tablespoons of ice cream. Arrange 3 to 4 puffs on top and freeze for 4 hours or overnight until firm. Repeat until all the choux / ice cream has been used up (most likely you will have leftover choux).
- Serving: Remove cake from freezer and let stand at room temperature for 5 to 10 minutes. Unmould the cake and pour warm chocolate sauce over it. Sprinkle crushed biscuits / grated chocolate if using. Take a quick photo of it (how can you not take a photo of this beauty?) and allow your guests to dig in!