Apple and Raspberry Fried Pastry

1Vanilla Cream: In a small pot off the heat, whisk together the sugar and cornstarch. Mix in the egg. Add the milk and vanilla extract. Bring to a boil over medium heat, stirring constantly and scraping the bottom and sides of the pot, just until the mixture thickens. Remove from the heat. Whisk in the butter. Strain through a sieve set over a bowl to remove any lumps, if needed.

2Cover with plastic wrap directly on the surface of the pastry cream. Let cool. Refrigerate until completely chilled, about 2 hours. The vanilla cream will keep for 2 to 3 days in the refrigerator.

3Raspberry Sauce: In a blender, purée the fruit with the sugar. Add 1 tbsp of water, if needed. Strain, if desired. Set aside.

4Dough: In the bowl of the stand mixer, combine the water, butter, sugar, yeast and salt. (see note) Add the flour. With the dough hook, mix for 2 to 3 minutes. Place the dough in a clean, lightly oiled bowl. Let rest in a warm, humid place until doubled in volume, about 1 hour.

5Preheat the oil in a deep fryer to 375°F (190°C). Line a baking sheet with paper towels.

6On a floured work surface, cut the dough into 4 to 6 pieces, depending on the size of your fryer. Roll out each piece into a thin (3 to 5 mm) oval. Slip 1 piece of dough into the oil, ensuring it does not fold over onto itself, using tongs if needed. Watch out for splattering. Fry for 2 minutes per side or until golden. Drain on the paper towels. Repeat with the remaining dough.

7Topping: On a work surface, spread the vanilla cream on the lukewarm pastry. Top with fruit. Drizzle with raspberry sauce (optional). Repeat with the remaining ingredients.