A slight variation of the Friday Family Favorite… today it’s food… and this one comes from modchik’s momma.

I grew up in a home where meals were almost 100% prepared at home (ok granted the nearest McDonald’s was a 30 minute drive) without processed ingredients or anything canned, unless were talkin mom’s homemade strawberry jam. I think you get the picture, Betty Crocker was my mom or vice versa.

I learned how to cook sometime between middle school and college. Baking was my forte. I had to bake if I wanted cookies my mom didn’t indulge in Oreos unless she was dissecting them in order to make a crust for a cheesecake. Our cookie jar wasn’t empty very often and more often than not it was filled with Protein cookies the only cookie we were allowed to openly graze on I might add. But she taught me the value of cooking with REAL ingredients and eating them in moderation, tell that to my family who thinks its perfectly ok to polish off almost an entire stick of butter at dinner *sigh*. I have the same standards in my home today. I won’t by a bag of cookies in the store but I will bake up Tollhouse cookies without much prodding (my freezer is home to 2 rolls as we speak).

One of the first things I can remember watching my mom make was Sundae Bubble Crown.

Sundae Bubble Crown circa 1975 (??) (how about that wallpaper? super calming!)

Here is the photo from the Betty Crocker cookbook – look my mom even chose the same flavors which was fine for me. The standard in my family eventually became mint n’ chip and coffee <– must be the East Coaster in us.

I decided a couple weeks ago to make this for my husband’s birthday. He insisted nothing fancy and I assured him this was far from fancy, although creme puffs are kinda fancy in my book.

I don’t have the original cookbook this recipe appeared in but I have saved copies that still float around the internet with a few modifications AND I’m sharing my grandmother’s chocolate sauce recipe that you drizzle on top – its a recipe staple you NEED to have in one’s box.

The Betty Crocker version:

Betty Crocker's Sundae Bubble Crown

Votes: 0 Rating: 0 Rate this recipe!

Print Recipe

Betty Crocker's Sundae Bubble Crown

Votes: 0 Rating: 0 Rate this recipe!

Print Recipe

Servings	Prep Time	Cook Time
16people	60minutes	0minutes

Servings	Prep Time
16people	60minutes

Cook Time

0minutes

• Course Dessert
• Cuisine American

Ingredients

• 1 Cup Water
• 1/2 Cup Butter
• 1 Cup Flour Gold Metal
• 4 Eggs
• 1 Package BC Choc Fudge Frosting Mix
• 2 TBL Light Corn Syrup
• 3 TBL Butter or margerine
• 2/3 Cup Milk
• 2 Quarts Ice Cream any flavor

Servings: people

Units:MetricUS Imperial

Ingredients 1 Cup Water 1/2 Cup Butter 1 Cup Flour Gold Metal 4 Eggs 1 Package BC Choc Fudge Frosting Mix 2 TBL Light Corn Syrup 3 TBL Butter or margerine 2/3 Cup Milk 2 Quarts Ice Cream any flavor Servings: people Units:MetricUS Imperial

Course Dessert Cuisine American

Instructions

1. Heat oven to 400 F. heat water and 1/2 cup butter to rolling boil. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat. Beat in eggs, all at one time; continue beating until smooth. Drop dough by rounded teaspoonfuls onto greased baking sheet. Bake 25 to 30 minutes.
2. In top of double boiler, combine frosting mix (dry), corn syrup and 3 TBL of butter. Slowly stir in milk, Heat over boiling water5 minutes, stirring occasionally. Cool to room temperature.
3. To assemble crown soften ice cream. In a 10 inch tube pan with removable bottom, place a layer of creme puffs. Spread with 1 qt ice cream. Repeat layers of puffs, ice cream and puffs. Drizzle 1/2 cup sauce over top freeze 8 hrs or until firm.
4. Remove from freezer 15 minutes before serving. Loosen around edge with spatula and push bottom up and out of pan. With 2 broad spatulas lift crown from bottom of pan to serving plate. Serve with remaining sauce.

Since there is no way in h-e-double hockey sticks my mom is using canned frosting, she uses her mom’s chocolate fudge sauce. She also used the Puff Pastry recipe from her Cuisinart Food Processor Booklet. Here’s the recipe.

Puff Pastry (Sundae Bubble Crown)

Votes: 0 Rating: 0 Rate this recipe!

Print Recipe

From the Cuisinart food processor recipe book (1981.) Makes delicious airy pastry dough, perfect for use in Sundae Bubble Crown.

Puff Pastry (Sundae Bubble Crown)

Votes: 0 Rating: 0 Rate this recipe!

Print Recipe

From the Cuisinart food processor recipe book (1981.) Makes delicious airy pastry dough, perfect for use in Sundae Bubble Crown.

Servings	Prep Time	Cook Time
12Puffs	15minutes	25minutes

Servings	Prep Time
12Puffs	15minutes

Cook Time

25minutes

• Course Dessert

Ingredients

• 4 TBL Unsalted Butter cut up
• 2/3 Cup Water
• 1 TBL Sugar (optional)
• 4 Large Eggs

Servings: Puffs

Units:MetricUS Imperial

Ingredients 4 TBL Unsalted Butter cut up 2/3 Cup Water 1 TBL Sugar (optional) 4 Large Eggs Servings: Puffs Units:MetricUS Imperial

Course Dessert

Instructions

1. Combine butter, water and sugar in a saucepan. Bring to boil over medium heat, stirring occasionally.
2. As soon as water reaches the boil, reduce heat to simmer and add flour all at once.
3. Beat vigorously with wooden spoon until flour is absorbed. Mash dough against bottom and sides of pan with spoon for 1 to 2 minutes. remove from heat and let stand for 5 minutes.
4. Add dough to bowl of food processor with metal blade. Process for 10 to 15 seconds.
5. Add 4 eggs and process about 1 minute, or until smooth and shiny. Scrape down sides of bowl as necessary.
6. The dough should be very thick and it should hold its shape when lifted on a spoon. Use immediately or refrigerate, covered, for 1 to 2 days.
7. I used a regular spoon and scooped about a tablespoon of dough, used my finger to roll off the back of the spoon. Whatever size you choose make sure they are all the same or they will not cook evenly.
8. I used a jelly roll pan with Silpat sheets but you don’t have to, in fact I made a few batches without the silicone sheet and they were fine just watch the bottoms, they brown quicker. If you are like me (cooking with A.D.D) you forget what’s in the over and sometime dont’ even hear the buzzer, Silpat sheets save my hiney when they get ignored by the oven timer.
9. Bake at 375 set timer for 25 minutes (but watch they may need to come out sooner). Cool to room temp.
10. Cool to room temp.

Recipe Notes

If you bite into one you are going to see they are hollow inside. You could also use this recipe to make profiteroles and fill them with cream. You don’t want to fill them for this recipe as they will certainly break you teeth off once frozen.

  Who needs cat treats when you can eat a creme puff.