Thai tea lava croissant. Add coconut milk and thai tea. Stir under low heat and sift corn starch slowly. Keep at low heat until the custard become thicken.
Then you've got to get your hands on CODE's Thai Tea Lava Croissant. Encased in a crisp and fluffy charcoal croissant is a fragrant Thai tea filling that oozes out once cut into. Cut through – it was actually crisp! You can cook Thai tea lava croissant using 16 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Thai tea lava croissant
- It’s 1 1/2 cup of butter softened.
- Prepare 1/3 cup of all purpose flour.
- Prepare of Dough.
- You need 1 tbsp of active dry yeast.
- Prepare 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.
- It’s 1 tsp of salt.
- Prepare 3 1/2 cup of all purpose flour.
- You need of Thai tea custard.
- Prepare 50 ml of concentrated thai tea (3 tbsp tea powder).
- You need 200 ml of coconut milk.
- You need 3 of egg yolk.
- Prepare 100 g of sugar.
- You need 1 tbsp of corn starch.
And the lava oozed, and oozed, and oozed, and oozed. Compared to those I normally have, this croissant was. I had the Thai Tea Lava Toast and Iced Thai Tea Shake. I'm a big fan of Shibuya toast and definitely think this one beats the famous After You Cafe!
Thai tea lava croissant instructions
- 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..
I had the thai tea lava toast as well as salted caramel lava croissant! Fancy a Thai Tea Lava Toast – a slab of charcoal toast that oozes a creamy Thai milk tea custard?. The Thai tea lava toast comes with generous amount of cream and one scoop of ice cream. 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. Thai Tea Lava Toast is a signature dish crafted by CODE's owner and pastry chef Juthamas Sukumvitaya.