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Sundae Bubble Crown

Sundae Bubble Crown

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?

Sundae Bubble Crown
The original recipe card – photo courtesy of Lousie. I originally wanted to take a shot like this but wasn’t able to hold the camera and pour the sauce at the same time…

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!

Sundae Bubble Crown
A sprinkle of crushed Oreo cookies to finish the plated dessert

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!

Sundae Bubble Crown
So sinfully good!

Small Small Baker/Aspiring Baker

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)!



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Sundae Bubble Crown

Makes 1 7-inch cake or 5 to 6 2.5-inch mini cakes
By Jasline N.
Servings: 0

INGREDIENTS
 

Choux Pastry

  • 150 grams water
  • 60 grams butter, softened and chopped
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 105 grams all-purpose flour, sifted onto a large parchment paper
  • 150 grams eggs, 3 - 4 eggs, at room temperature, whisked together

Assembly

  • 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)

INSTRUCTIONS

Choux Pastry

  • 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.

Assembly

  • 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!

NOTES

- If you don't have a cake ring, just use a regular cake tin. Line the cake tin with cling wrap (plastic wrap) with overhang on the sides. Assemble your cake and freeze. Before serving, use the cling wrap overhang and lift out your cake. Remove the cling wrap and place on serving plate. For mini cakes, you can use plastic bottles as the ring. Use a sharp scissors to cut off the top and bottom of the plastic bottle, and you'll get yourself a cake ring!
- Choux adapted from Pastry Friends (aka Keiko's Cakes)
Tried this recipe?Mention @foodiebaker or tag #foodiebaker!

Reader Interactions

Comments

  1. Kim | a little lunch says

    Dear Jasline, thanks for this “retro” recipe and also for your recent comment on my blog. Unbelievably, my Mom gave me my Grandma’s Betty Crocker cookbook (circa 1950?) and choux pastry was included in it (although no recipes for this spectacular ice cream version.) However, I totally agree with you. Choux pastry, chocolate sauce, ice cream… what’s not to like? It’s a great dessert, no matter which “era” it came from! I also enjoyed your “About” page… you’re a very textural cook (as I am) and it’s a pleasure to “meet” you.

    Reply

  3. lena says

    if you are having a real choux party, i’m sure i’m off to grab this first!! about the hangovers, believe me, sometimes i just dont know what to do 🙂

    Reply

    • Jasline N. says

      Hi Lena! Heehee I’ll be sure to invite you! Haha yes there will be times when I just don’t want to touch the baking equipment, but there will be times when I just wish I have more time to bake!

      Reply

  10. kitchen flavours says

    Hi Jasline,
    Next time, call me over, you hold the camera, I pour the choc sauce over, and then I eat! Haha! Looks so gooooood!!! Hats off to you for making such a beautiful and delicious dessert!!

    Reply

    • Jasline says

      Hi Joyce! Thank you so much for the compliments! You are too sweet. And that sounds like a wonderful idea! Bring some of your bakes too so we can have a lovely tea time!

      Reply

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