Thai tea lava croissant
Thai tea lava croissant

Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, thai tea lava croissant. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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.

Thai tea lava croissant is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Thai tea lava croissant is something which I’ve loved my entire life. They are nice and they look fantastic.

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

I'm a big fan of Shibuya toast and definitely think this one beats the famous After You Cafe! I had the thai tea lava toast as well as salted caramel lava croissant! Thai Tea Lava Toast is a signature dish crafted by CODE's owner and pastry chef Juthamas Sukumvitaya. Juthamas created the popular treat after trying to put a Thai twist on popular Asian desserts such as Shibuya honey toast. "Though French pastries, Japanese cheese tart and Korean.

Instructions 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.

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. It's ice cream week here at HonestlyYUM, and I think I may have found my calling. I traded in my bar tools (sob) for a good old Ok, ok maybe the movie Chef made a huge deal about lava cakes and fondants being dated.

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