European Ice Cream Cake
BankHouse Coffee & Patisserie, Long Beach
Bring milk, water, and butter to a boil. Take off heat and add flour and salt. Return to a medium heat and stir continuously until mixed. When mixed, place mixture in mixing bowl and beat on medium speed. Add eggs 1 at a time until absorbed thoroughly. Pipe in 8 inch circles to make pastry.
Chocolate Ganache Ingredients:
Boil cream and pour over chocolate chips. Stir until melted. Allow to become room temperature. Add chocolate to pastry bag.
Mix together to make icing.
Putting it together:
Cut angel food cake to fit inside of the ring of pastry. Place cake inside of pastry. Add 2nd pastry ring on top and "glue" pastries together with chocolate. Add ice cream to top of pastry. You can continue this until it reaches the desired height. On top of ice cream, add mixture of 1 qt heavy whip cream and 2/3 cup sugar for icing.
Add edible flowers and berries on top of cake for decoration.
- Chef Robert Walters, Bankhouse Coffee & Patisserie