How to Make Delicious Thai tea lava croissant

Thai tea lava croissant. All reviews tea cake salted egg yolk lava terminal complimented dessert. Review tags are currently only available for English language reviews. We ordered only two dishes because we were just so full from dinner.

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. Sie können kochen Thai tea lava croissant using 16 ingredients and 9 steps. So geht's dir erreichen es.

Zutaten von Thai tea lava croissant

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

The Thai Tea Lava is thick in texture and rich in flavour. It complements well with the toast and also the vanilla ice cream. 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.

Thai tea lava croissant Schritt für Schritt

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..

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.