Step-by-Step Guide to Prepare Homemade Thai tea lava croissant

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, thai tea lava croissant. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Thai tea lava croissant is one of the most popular of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Thai tea lava croissant is something that I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can have thai tea lava croissant using 16 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Thai tea lava croissant:

1. Get 1 1/2 cup butter softened
2. Get 1/3 cup all purpose flour
3. Take Dough
4. Prepare 1 tbsp active dry yeast
5. Prepare 1/4 cup warm water
6. Get 1 cup warm milk
7. Take 1/4 cup sugar
8. Prepare 1 large egg
9. Make ready 1 tsp salt
10. Take 3 1/2 cup all purpose flour
11. Get Thai tea custard
12. Make ready 50 ml concentrated thai tea (3 tbsp tea powder)
13. Make ready 200 ml coconut milk
14. Get 3 egg yolk
15. Take 100 g sugar
16. Prepare 1 tbsp corn starch

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.

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