Recipe: Perfect Thai tea lava croissant

Recipe: Perfect Thai tea lava croissant Delicious, fresh and tasty.

Thai tea lava croissant. Cut through - it was actually crisp! And the lava oozed, and oozed, and oozed, and oozed. Compared to those I normally The Thai Tea Lava is thick in texture and rich in flavour.

And the lava oozed, and oozed, and oozed, and oozed.

Compared to those I normally have, this croissant was.

AUTHENTIC INGREDIENTS - Our Thai tea mix is made with traditional brewed black tea, pure cane sugar, delicious organic caramel, and natural vanilla flavor, to bring you VERSATILITY REDEFINED - We're the first Thai tea concentrate on the market and we're redefining our category's versatility!

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

1. It’s 1 1/2 cup of butter softened.

2. You need 1/3 cup of all purpose flour.

3. Prepare of Dough.

4. Prepare 1 tbsp of active dry yeast.

5. Prepare 1/4 cup of warm water.

6. Prepare 1 cup of warm milk.

7. It’s 1/4 cup of sugar.

8. You need 1 of large egg.

9. You need 1 tsp of salt.

10. It’s 3 1/2 cup of all purpose flour.

11. It’s of Thai tea custard.

12. Prepare 50 ml of concentrated thai tea (3 tbsp tea powder).

13. It’s 200 ml of coconut milk.

14. It’s 3 of egg yolk.

15. You need 100 g of sugar.

16. You need 1 tbsp of corn starch.

Sweet, creamy and refreshing, this drink has taken Singapore by storm.

It seems like you can't go anywhere without tripping over a store peddling this delightful drink.

These two are different from other Cafe.

The Thai tea lava toast comes with generous amount of cream and one scoop of ice cream.

Thai tea lava croissant instructions

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..

It is a charcoal toast and we took the video when we 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.

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

With a liking for Thai Tea I was happily recommended Thai Tea Lava Toast, which was a Thai adaptation to the popular Shibuya toast.

As a westerner the concept of toast within a dessert seems odd, but works!