Thai tea lava croissant. All reviews tea cake salted egg yolk lava terminal complimented dessert. Review tags are currently only available for English language reviews. We ordered only two dishes because we were just so full from dinner.

Compared to those I normally have, this croissant was. 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. You can cook 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. 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. Prepare 1 cup of warm milk.
7. Prepare 1/4 cup of sugar.
8. Prepare 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. You need 50 ml of concentrated thai tea (3 tbsp tea powder).
13. It's 200 ml of coconut milk.
14. Prepare 3 of egg yolk.
15. It's 100 g of sugar.
16. Prepare 1 tbsp of corn starch.

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. This place takes croissants to the next level.

Thai tea lava croissant step by step

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..

This easy thai tea recipe is made with thai tea mix and just like what Thai restaurants serve. Latest note about this Thai tea recipe: we've updated this Thai iced tea recipe with an organic tea bag option and with coconut milk! 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.