Recipe of Award-winning Thai tea lava croissant

Thai tea lava croissant. Curve ends down to form crescent shape. To make Thai tea custard, mix egg yolk and sugar until well blended. Thai tea lava croissant Hey everyone, it is Louise, welcome to my recipe site.

Thai tea lava croissant is one of the most well liked of recent trending meals on earth. Thai tea lava croissant Niki Thailand. Cover with another piece of waxed paper; refrigerate for.

Hey everyone, it is me, Dave, welcome to our recipe page. Today, we're going to prepare a distinctive dish, thai tea lava croissant. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Curve ends down to form crescent shape. To make Thai tea custard, mix egg yolk and sugar until well blended. Thai tea lava croissant Hey everyone, it is Louise, welcome to my recipe site.

Thai tea lava croissant is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes delicious. It's enjoyed by millions daily. Thai tea lava croissant is something which I have loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can cook thai tea lava croissant using 16 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Thai tea lava croissant:

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

No queue at all as compared to the more famous After You cafe. Salted egg with croissant sounds like a weird match but CODE has match it perfectly. Soft fluffy croissant and the salted egg yolk flows out when i cut the corner of the croissant. These two are different from other Cafe.

Instructions to make Thai tea lava croissant:

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..

Only try Thai tea lava cake if you have a sweet tooth. In a large bowl, dissolve yeast in warm water. Stir in enough remaining flour to form a soft dough. Cut through - it was actually crisp! And the lava oozed, and oozed, and oozed, and oozed.

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