Cherry-Whipped Cream Doughnuts Recipe

Google+ Pinterest LinkedIn Tumblr +

Bouchon Bakery (The Thomas Keller Library)

  • Yield: 10 doughnuts


  • Dough for Sugared Doughnuts, refrigerated overnight
  • Canola oil for deep-frying
  • 1 cup (400 g) Cherry Jam
  • 2¼ cups + 2 tbsp Sweetened Whipped Cream
  • 5 cherries, pitted and cut in half
  • 10 stemmed cherries for garnish (optional)
How to Make It
  1. Roll out the dough and chill, then cut out 10 rounds as for Chocolate-Glazed Diplomats, and proof the dough.
  2. Fry the doughnuts as for Chocolate-Glazed Diplomats, and let cool completely before filling.
  3. To fill the Doughnuts: Spoon the jam into the pastry bag with the plain tip. Spoon the whipped cream into the pastry bag with the star tip.
  4. Push the tip of the jam-filled bag into the side of a doughnut and, applying gentle pressure, pipe in 35 to 40 grams/1 tablespoon plus 1 teaspoon to 1 tablespoon plus 2 teaspoons of jam; the doughnut will feel heavy. Continue with the remaining doughnuts.
  5. Pipe whipped cream in a tall spiral rosette on top of each doughnut and garnish with half a cherry.
  6. The doughnuts are best eaten as soon as they are completed, but they can be refrigerated for up to 1 hour before serving. If desired, garnish each plate with a stemmed cherry.

Leave A Reply