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..

I traded in my bar tools (sob) for a good old Ok, ok maybe the movie Chef made a huge deal about lava cakes and fondants being dated. They are not exactly an inventive dessert: in fact, they've. Sweet, creamy and refreshing, this drink has taken Singapore by storm. You can Cook Thai tea lava croissant using 16 ingredients and 9 steps. Here is how you cook that.

Ingredients of Thai tea lava croissant

It's 1 1/2 cup of butter softened.
What You needis 1/3 cup of all purpose flour.
What You needis of Dough.
Lets Go Prepare 1 tbsp of active dry yeast.
Lets Go Prepare 1/4 cup of warm water.
What You needis 1 cup of warm milk.
What You needis 1/4 cup of sugar.
Lets Go Prepare 1 of large egg.
Lets Go Prepare 1 tsp of salt.
What You needis 3 1/2 cup of all purpose flour.
What You needis of Thai tea custard.
Lets Go Prepare 50 ml of concentrated thai tea (3 tbsp tea powder).
Lets Go Prepare 200 ml of coconut milk.
Lets Go Prepare 3 of egg yolk.
What You needis 100 g of sugar.
What You needis 1 tbsp of corn starch.

It seems like you can't go anywhere without tripping over a store peddling this delightful drink. 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! I had the thai tea lava toast as well as salted caramel lava croissant!

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..

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. These two are different from other Cafe. Only try Thai tea lava cake if you have a sweet tooth.