Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, thai tea lava croissant. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look 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 favored of current trending meals on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Thai tea lava croissant is something that I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook thai tea lava croissant using 16 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Thai tea lava croissant:
- Take butter softened
- Take all purpose flour
- Get Dough
- Make ready active dry yeast
- Make ready warm water
- Make ready warm milk
- Take sugar
- Get large egg
- Get salt
- Prepare all purpose flour
- Get Thai tea custard
- Make ready concentrated thai tea (3 tbsp tea powder)
- Take coconut milk
- Get egg yolk
- Take sugar
- Make ready 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 this up for this special food thai tea lava croissant recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
