Recipe: Appetizing Thai tea lava croissant

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Thai tea lava croissant. Cut through - it was actually crisp! And the lava oozed, and oozed, and oozed, and oozed. Compared to those I normally have, this croissant was.

Thai tea lava croissant Soft fluffy croissant and the salted egg yolk flows out when i cut the corner of the croissant. The Thai Tea Lava is thick in texture and rich in flavour. It complements well with the toast and also the vanilla ice cream. You can have Thai tea lava croissant using 16 ingredients and 9 steps. Here is how you cook it.

Ingredients of Thai tea lava croissant

  1. Prepare 1 1/2 cup of butter softened.
  2. It's 1/3 cup of all purpose flour.
  3. It's of Dough.
  4. It's 1 tbsp of active dry yeast.
  5. You need 1/4 cup of warm water.
  6. Prepare 1 cup of warm milk.
  7. It's 1/4 cup of sugar.
  8. You need 1 of large egg.
  9. Prepare 1 tsp of salt.
  10. Prepare 3 1/2 cup of all purpose flour.
  11. Prepare of Thai tea custard.
  12. It's 50 ml of concentrated thai tea (3 tbsp tea powder).
  13. Prepare 200 ml of coconut milk.
  14. It's 3 of egg yolk.
  15. Prepare 100 g of sugar.
  16. It's 1 tbsp of corn starch.

We enjoyed the Thai Tea Lava Toast and looking forward to taste more of their dessert next time. If you are a big fan of lava toast or lava croissant or salted egg lava, you should. Fancy a Thai Tea Lava Toast - a slab of charcoal toast that oozes a creamy Thai milk tea custard?. This place takes croissants to the next level.

Thai tea lava croissant step by step

  1. In a small bowl, beat butter and flour until combined; spread into a 12x6-in. rectangle on a piece of waxed paper. Cover with another piece of waxed paper; refrigerate for at least 1 hour..
  2. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, egg, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes..
  3. Roll dough into a 14-in. square. Remove top sheet of waxed paper from butter; invert onto half of dough. Remove waxed paper. Fold dough over butter; seal edges..
  4. Roll into a 20x12-in. rectangle. Fold into thirds. Repeat rolling and folding twice. (If butter softens, chill after folding.) Wrap in plastic; refrigerate overnight.
  5. Unwrap dough. On a lightly floured surface, roll into a 25x20-in. rectangle. Cut into 5-in. squares. Cut each square diagonally in half, forming two triangles..
  6. Roll up triangles from the wide end; place 2 in. apart with point down on ungreased baking sheets. Curve ends down to form crescent shape. Cover and let rise until doubled, about 45 minutes..
  7. Bake at 375° for 12-14 minutes or until golden brown..
  8. To make Thai tea custard, mix egg yolk and sugar until well blended. Add coconut milk and thai tea. Stir under low heat and sift corn starch slowly. Keep at low heat until the custard become thicken..
  9. To fill the custard inside croissant. At the bottom of croissant, use sharp knife to cut a small hole then fill the custard by using small tip piping bag..

These two are different from other Cafe. We've only tried the salted egg lava croissant so we dunno about the rest, but they all look devilicious!! Add the melted white chocolate into the mixture and mix until well combined. Add in the Thai tea powder until well incorporated and the batter is no longer streaky. This easy thai tea recipe is made with thai tea mix and just like what Thai restaurants serve.

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