Easiest Way to Prepare Appetizing Thai tea lava croissant

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. Soft fluffy croissant and the salted egg yolk flows out when i cut the corner of the croissant.

And the lava oozed, and oozed, and oozed, and oozed. Compared to those I normally have, this croissant was. This place takes croissants to the next level. You can cook Thai tea lava croissant using 16 ingredients and 9 steps. Here is how you cook that.

Ingredients of Thai tea lava croissant

1. Prepare 1 1/2 cup of butter softened.
2. It's 1/3 cup of all purpose flour.
3. Prepare of Dough.
4. It's 1 tbsp of active dry yeast.
5. Prepare 1/4 cup of warm water.
6. It's 1 cup of warm milk.
7. It's 1/4 cup of sugar.
8. It's 1 of large egg.
9. Prepare 1 tsp of salt.
10. Prepare 3 1/2 cup of all purpose flour.
11. Prepare 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. You need 3 of egg yolk.
15. You need 100 g of sugar.
16. Prepare 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 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..

To our valued customers, We regret that due to technical challenges caused by new regulations in Europe, we can for the time being no longer accept orders from the European Union. Thai tea leaves are so fine, they go right through the average sieve. 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.