Funnel Cake
 
Funnel cake is the ultimate carnival treat. This recipe uses choux paste instead of regular pancake batter for a fluffier, more delicious option at home.
Ingredients
For the funnel cake:
  • 1 cup (120g) flour
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ½ cup (120g) unsalted butter
  • 1 cup (250ml) water
  • 4 large eggs, lightly beaten
For the topping:
  • ~20 strawberries
  • 2 tablespoons sugar
  • ¼ cup (62.5ml) water
  • 1 teaspoon vanilla extract
  • Icing sugar, to dust
  • Ice cream (optional)
Method
Prepare the funnel cake:
  1. In a bowl sift together the flour, sugar and salt. Set aside. Place the butter and water in a heavy saucepan over medium heat and bring to a boil. Remove from heat and, with a wooden spoon or spatula, quickly add the flour mixture. Return to heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball. Transfer the dough to your electric mixer, or with a hand mixer, and beat on low speed a minute or two to release the steam from the dough. Once the dough is lukewarm start adding the lightly beaten eggs and continue to mix until you have a smooth thick paste. Using a piping bag with a round tip, pipe the smooth dough into hot oil (around 350°F) on medium heat in a small pan. If you use a smaller pan and cook one at a time you will get similarly sized funnel cakes. Pipe zig-zag shapes and circles around the pan. Make sure the oil is hot or the funnel cake will be hard instead of crispy. If the funnel cake gets brown too fast, turn down the heat or it will burn. Fry until golden brown, about two to three minute per side. Drain the funnel cakes on paper towels.
Prepare the topping:
  1. Combine everything but the icing sugar in a saucepan and cook on medium heat until the strawberries are soft, about fifteen minutes.
Assemble the funnel cakes:
  1. Using a sieve dust the funnel cakes with icing sugar. Top with strawberries and ice cream.
Recipe by IronWhisk at http://www.ironwhisk.com/2012/08/funnel-cake/