Salted Egg Lava Paste

  • Knorr Golden Salted Egg Powder 800g 75.0 g
  • Sugar 70.0 g
  • Custard Powder 25.0 g
  • Unsalted Butter, soften 100.0 g
  • Evaporated Milk 100.0 g

Croissant Bun

  • Mini Croissant, ready baked 10.0 pc

Before serving

  • Almond, grounded 20.0 g

Delight your diners with this soft but crisp buttery croissant. But why have it plain when they can have it oozing with creamy salted egg for that added zing.



  1. Salted Egg Lava Paste

    • Put all the ingredients expect the evaporated milk into the kitchen aid.
    • Using low speed to mix the ingredients
    • Once it is form into a paste slowly add in evaporated milk to form a smooth texture.
    • Transfer into a piping bag and set aside.
  2. Croissant Bun

    • Pipe 30gm of the paste into the baked mini croissant bun.
    • Bake it at 180 degree Celsius for 2 mins.
  3. Before serving

    • Place it on serving tray or basket.
    • Topping with grounded almond.
    • Ready to serve.