Thai tea lava croissant
Thai tea lava croissant

Hi everyone, Welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, thai tea lava croissant. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Thai tea lava croissant is one of the most popular of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Thai tea lava croissant is something which I’ve loved my whole life.

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

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