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Thai tea lava croissant
Thai tea lava croissant

Before you jump to Thai tea lava croissant recipe, you may want to read this short interesting healthy tips about Use Food to Boost Your Mood.

For the most part, people have been trained to think that “comfort” foods are terrible for the body and need to be avoided. At times, if your comfort food is a sugary food or another junk food, this is true. Other times, however, comfort foods can be completely healthy and it’s good for you to consume them. Some foods honestly do improve your mood when you eat them. If you feel a little bit down and you need an emotional pick me up, try a number of these.

If you wish to overcome depression, try consuming some cold water fish. Tuna, trout, mackerel, herring and wild salmon are all full of omega-3s and DHA. These are two things that actually help the grey matter in your brain work a lot better. It’s the truth: consuming tuna fish sandwiches can truly help you battle your depression.

Now you realize that junk food isn’t necessarily what you should eat when you are wanting to help your moods get better. Try a few of these tips instead.

We hope you got benefit from reading it, now let’s go back to thai tea lava croissant recipe. To make thai tea lava croissant you only need 16 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to make Thai tea lava croissant:
  1. Provide 1 1/2 cup butter softened
  2. Use 1/3 cup all purpose flour
  3. Use Dough
  4. Prepare 1 tbsp active dry yeast
  5. Take 1/4 cup warm water
  6. Provide 1 cup warm milk
  7. Take 1/4 cup sugar
  8. Prepare 1 large egg
  9. Prepare 1 tsp salt
  10. Prepare 3 1/2 cup all purpose flour
  11. You need Thai tea custard
  12. You need 50 ml concentrated thai tea (3 tbsp tea powder)
  13. Take 200 ml coconut milk
  14. Use 3 egg yolk
  15. Provide 100 g sugar
  16. Provide 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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