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 have, this croissant was.

Soft fluffy croissant and the salted egg yolk flows out when i cut the corner of the croissant. The Thai Tea Lava is thick in texture and rich in flavour. It complements well with the toast and also the vanilla ice cream. 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

It's 1 1/2 cup of butter softened.
Prepare 1/3 cup of all purpose flour.
You need of Dough.
It's 1 tbsp of active dry yeast.
You need 1/4 cup of warm water.
Prepare 1 cup of warm milk.
Prepare 1/4 cup of sugar.
It's 1 of large egg.
You need 1 tsp of salt.
You need 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.
You need 100 g of sugar.
Prepare 1 tbsp of corn starch.

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. 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!

Thai tea lava croissant step by step

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..
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 20x12-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 25x20-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..

This place takes croissants to the next level. Otherwise, the Thai tea lava was pretty good. #codedessert *there's the other outlet at Siam paragon! #mychefstable. 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.