Freestylin’: Ring Cake with Sweet Potato Eclair ice cream


We are Freestylin’ eclairs today in honor of our our Sweet Potato Eclair ice cream, inspired by the fashionable eclairs on display in every pastry case in Europe. Because you don’t have to be Dominique Ansel to create an impressive eclair.

Jeni calls this recipe impossibly easy—a simple recipe you can shape to fit whatever mood or season. For a crowd, trying forming the eclair into a ring and swap the pastry cream for ice cream stuffing.


Ring Cake

Makes 6 to 12 servings

  • 1 cup lukewarm water
  • 4 tablespoons (½ stick) unsalted butter, cut into pieces
  • 1 cup unbleached all-purpose flour or gluten-free flour
  • 4 large eggs, at room temperature
  • Ice cream filling, such as Sweet Potato Eclair ice cream
  • Chocolate glaze (recipe below)

Preheat oven to 400°F. Combine the water and butter in a medium heavy saucepan and bring to a boil, stirring to melt the butter. Pour in all the flour and mix until the mixture forms a ball. Remove from the heat and beat in the eggs one at a time with an electric mixer.

Drop even spoonfuls of dough onto an ungreased cookie sheet to make a 12-inch oval. Bake until golden brown, 45 to 50 minutes. Remove from the oven and let cool.

To assemble, prepare the glaze. Slice the ring cake in half. Fill with ice cream, and put the top back on. Drizzle glaze overtop. Serve immediately.


Chocolate Glaze

Makes about 2 cups

  • 6 tablespoons (¾ stick) unsalted butter
  • 3 ounces unsweetened chocolate (99% cacao), chopped
  • 3 cups powdered sugar
  • 5 tablespoons whole milk

Melt the butter and chocolate in a small heavy saucepan over low heat. Stir in the sugar, then slowly stir in the amount of milk to reach the desired consistency. Remove from the heat and use immediately.

For a White Chocolate Glaze, simply sub white chocolate for unsweetened chocolate.