Step-by-Step Guide to Prepare Homemade Thai tea lava croissant

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, thai tea lava croissant. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Thai tea lava croissant is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Thai tea lava croissant is something which I’ve loved my whole life.

Add coconut milk and thai tea. Stir under low heat and sift corn starch slowly. Keep at low heat until the custard become thicken. Can't get enough of the lava craze?

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

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. Fancy a Thai Tea Lava Toast - a slab of charcoal toast that oozes a creamy Thai milk tea custard?.

Steps 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.

Compared to those I normally have, this croissant was. Fancy a Thai Tea Lava Toast - a slab of charcoal toast that oozes a creamy Thai milk tea custard?. Talking about theatrical desserts, one of the best selling desserts is the Thai Tea Lava Toast where CODE created its own Thai Tea Lava sauce stuffed inside a Charcoal Toast. Other top-selling desserts include the Salted Egg Lava Croissant and Lod Chong Bingsu. The Thai tea lava toast comes with generous amount of cream and one scoop of ice cream.

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