Raspberry Deep-Fried Mini Croissant Recipe

Preparation

1. Thaw mini croissants at room temperature for about 20 minutes.
2. Heat frying oil in a deep saucepan or fryer to 350°F. Fry croissants for about 5 minutes, turning halfway, until golden brown and crisp.
3. Remove and drain on parchment paper or a wire rack. Let cool slightly.
4. While still warm, toss croissants generously in raspberry sugar.
5. Using a piping bag, fill each croissant with vanilla cream.
6. Serve immediately for best texture and flavor.

Vanilla Cream

1. In a medium heavy-bottom saucepan, whisk together egg yolks and cornstarch until smooth.
2. Add milk, sugar, and vanilla, whisking until fully combined.
3. Place over medium heat and cook, whisking constantly, until the mixture comes to a boil.
4. Continue cooking for 3 minutes until thick and smooth.
5. Transfer the cream to a bowl, press plastic wrap directly onto the surface, and refrigerate until fully cooled.
6. Once chilled, whisk until smooth and transfer to a piping bag fitted with a filling or round tip.

Raspberry Sugar

1. In a shallow bowl, mix the granulated sugar and freeze-dried raspberry powder until evenly combined. Set aside until ready to use.