Thai tea lava croissant

Steps Making Recipes Thai tea lava croissant using 16 ingredients and 9 steps

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 Red TEa Cake, very nice and taste good completed with a good Flat White that complimented very well, plus service is with a good smile. I had the thai tea lava toast as well as salted caramel lava 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 cook Thai tea lava croissant using 16 ingredients and 9 steps. Here is how you cook it.

Ingredients cook Thai tea lava croissant

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

Thai tea lava croissant instructions

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..

Thai tea lava croissant - This place takes croissants to the next level. These two are different from other Cafe. Only try Thai tea lava cake if you have a sweet tooth. Texture of toast is just nice, not too hard. These two are different from other Cafe. Only try Thai tea lava cake if you have a sweet tooth. Texture of toast is just nice, not too hard. Thank you and good luck