Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, thai tea lava croissant. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
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 is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Thai tea lava croissant is something that I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have 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
- Prepare Dough
- Prepare 1 tbsp active dry yeast
- Take 1/4 cup warm water
- Get 1 cup warm milk
- Prepare 1/4 cup sugar
- Make ready 1 large egg
- Prepare 1 tsp salt
- Get 3 1/2 cup all purpose flour
- Get Thai tea custard
- Take 50 ml concentrated thai tea (3 tbsp tea powder)
- Take 200 ml coconut milk
- Take 3 egg yolk
- Prepare 100 g sugar
- Make ready 1 tbsp corn starch
It seems like you can't go anywhere without tripping over a store peddling this delightful drink. I had the thai tea lava toast as well as salted caramel lava croissant! I crave and think about this everyday now! With a liking for Thai Tea I was happily recommended Thai Tea Lava Toast, which was a Thai adaptation to the popular Shibuya toast.
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.
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.
So that is going to wrap it up for this exceptional food thai tea lava croissant recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
