Black Cherry Funnel Cake with Chantilly Creme Recipe

Black Cherry Funnel Cake with Chantilly Creme

• Level: Intermediate
• Yield: 6 funnel cakes
• Nutritional Analysis Per Serving Serving Size 1 of 6 servings Calories 965 Total Fat 65 g Saturated Fat 13 g Carbohydrates 89 g Dietary Fiber 5 g Sugar 42 g Protein 12 g Cholesterol 112 mg Sodium 648 mg
• Total Time: 1 hr 35 min (includes resting time)
• Active Time: 1 hr 5 min

Picture this: relentless waves crashing at the Jersey shore, our family charging into the surf on foam boogie boards, bellies growling after hours of fun. Straight from the boardwalk's magicSkee-Ball victories and the irresistible lure of fresh funnel cakesthe Mauros conquered them all. Now, recreate that thrill at home with this decadent twist, topped with lush black cherry compote and airy Chantilly creme. Dive in and let the nostalgia (and flavors) sweep you away!

Chantilly Creme:

• 1 cup heavy whipping cream
• 3 tablespoons confectioners' sugar
• 2 tablespoons Dutch-process cocoa powder
• 1 teaspoon kosher salt

Black Cherry Topping:

• 1 tablespoon cornstarch
• 4 cups fresh or frozen black cherries, pitted
• 1/4 cup granulated sugar, or more to taste
• Zest and juice of 1 lemon

Funnel Cake:

• 2 1/2 cups all-purpose flour
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 1/2 cups whole milk
• 1/4 cup granulated sugar
• 1 teaspoon almond extract
• 1 teaspoon vanilla bean paste
• 2 large eggs
• Canola oil for frying
• Confectioners sugar for dusting

Special Equipment:

A deep-fry thermometer; a small-tipped pastry bag or a squeeze bottle with a small cut tip

1. For the chantilly creme: In a chilled mixing bowl, combine the cream, confectioners' sugar, cocoa powder, and salt. Whip with a hand mixer until medium peaks form, about 5 to 7 minutes. Cover with plastic wrap and chill until serving.
2. For the black cherry topping: Mix cornstarch with 1/3 cup water in a bowl and set aside. Place cherries, sugar, lemon zest, and lemon juice in a small saucepan and whisk together. Bring to a gentle simmer, then add the cornstarch mixture. Continue simmering until thickened, around 15 minutes. Add more sugar if needed to balance sweetness.
3. For the funnel cake batter: Combine flour, baking powder, and salt in one bowl. In another bowl, whisk milk, granulated sugar, almond extract, vanilla bean paste, and eggs until combined. Gradually mix dry ingredients into the wet until the batter is smooth. Let rest for 10 minutes.
4. Meanwhile, heat 2 to 3 inches of canola oil in a Dutch oven to 350F. Preheat oven to 200F.
5. Transfer about one large ladleful of batter into a small tipped pastry bag or squeeze bottle with the tip slightly cut. Carefully drizzle the batter into the hot oil in a circular, swirling motion to form a funnel cake shape.
6. Cook each funnel cake until golden brown on each side, about 2 minutes per side. Remove and place on a wire rack over a sheet pan, keep warm in the oven. Repeat with the remaining batter.
7. Serve topped with the black cherry compote, Chantilly creme, and a generous dusting of confectioners sugar.