Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, thai tea lava croissant. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Thai tea lava croissant is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Thai tea lava croissant is something that I have loved my entire life. They are nice and they look fantastic.
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.
To begin with this particular recipe, we must prepare a few ingredients. You can cook thai tea lava croissant using 16 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Thai tea lava croissant:
- Get 1 1/2 cup butter softened
- Take 1/3 cup all purpose flour
- Take Dough
- Prepare 1 tbsp active dry yeast
- Get 1/4 cup warm water
- Get 1 cup warm milk
- Take 1/4 cup sugar
- Get 1 large egg
- Prepare 1 tsp salt
- Take 3 1/2 cup all purpose flour
- Make ready Thai tea custard
- Prepare 50 ml concentrated thai tea (3 tbsp tea powder)
- Take 200 ml coconut milk
- Make ready 3 egg yolk
- Get 100 g sugar
- Prepare 1 tbsp 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. 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.
Instructions to make Thai tea lava croissant:
- 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.
- 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.
- 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.
- 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
- 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.
- 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.
- Bake at 375° for 12-14 minutes or until golden brown.
- 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.
- 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 leaves are so fine, they go right through the average sieve. I had the Thai Tea Lava Toast and Iced Thai Tea Shake. I'm a big fan of Shibuya toast and definitely think this one beats the famous After You Cafe! I had the thai tea lava toast as well as salted caramel lava croissant! These two are different from other Cafe.
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