Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, thai tea lava croissant. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Curve ends down to form crescent shape. To make Thai tea custard, mix egg yolk and sugar until well blended. Cut through - it was actually crisp!
Thai tea lava croissant is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Thai tea lava croissant is something which I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have thai tea lava croissant using 16 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Thai tea lava croissant:
- Get 1 1/2 cup butter softened
- Prepare 1/3 cup all purpose flour
- Prepare Dough
- Make ready 1 tbsp active dry yeast
- Take 1/4 cup warm water
- Get 1 cup warm milk
- Make ready 1/4 cup sugar
- Make ready 1 large egg
- Prepare 1 tsp salt
- Prepare 3 1/2 cup all purpose flour
- Take Thai tea custard
- Prepare 50 ml concentrated thai tea (3 tbsp tea powder)
- Get 200 ml coconut milk
- Get 3 egg yolk
- Get 100 g sugar
- Take 1 tbsp corn starch
Freshly baked croissant toast filled with Thai tea lava, Homemade Hokkaido milk ice-cream, White malt crumble, Shugaa's fresh cream, White chocolate cheese glaze, Thai tea powder. Porter une casserole d'eau à ébullition. Hors du feu, ajouter le thé noir thaï et le sucre. Lava Croissant; Ice Cream; Happiness Bowl; Grab N Go; Grab N Go.
Instructions to make Thai tea lava croissant:
- 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.
Vous ne connaissez pas le thé thai!!!! (mettre ici face de fille qui n'en revient pas!). J'ai découvert le thé thaï lors de mon voyage à San Francisco (j'en parle ici) dans un petit resto où ils faisaient leurs propres nouilles. C'est un thé noir sucré avec du lait de coco. Je considère ce breuvage un peu comme un dessert étant donné. Le thaï corner et mousse au chocolat au gingembre au dessert !
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