Thai tea lava croissant. 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. Cut through – it was actually crisp!
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. You can have Thai tea lava croissant using 16 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Thai tea lava croissant
- You need 1 1/2 cup of butter softened.
- It’s 1/3 cup of all purpose flour.
- Prepare of Dough.
- Prepare 1 tbsp of active dry yeast.
- It’s 1/4 cup of warm water.
- You need 1 cup of warm milk.
- You need 1/4 cup of sugar.
- Prepare 1 of large egg.
- Prepare 1 tsp of salt.
- Prepare 3 1/2 cup of all purpose flour.
- Prepare of Thai tea custard.
- It’s 50 ml of concentrated thai tea (3 tbsp tea powder).
- It’s 200 ml of coconut milk.
- It’s 3 of egg yolk.
- It’s 100 g of sugar.
- It’s 1 tbsp of corn starch.
If you are a big fan of lava toast or lava croissant or salted egg lava, you should. Fancy a Thai Tea Lava Toast – a slab of charcoal toast that oozes a creamy Thai milk tea custard?. These two are different from other Cafe. We've only tried the salted egg lava croissant so we dunno about the rest, but they all look devilicious!!
Thai tea lava croissant step by step
- In a small bowl, beat butter and flour until combined; spread into a 12×6-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 20×12-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 25×20-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. This easy thai tea recipe is made with thai tea mix and just like what Thai restaurants serve. Salted Yolk Lava Croissant by Antoinette. If you want to chill in a cosy environment, Antoinette is the place to go. The bread is a crispy thin layer and when cut open, the Thai green tea lava flows out like a river.