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Salted Egg Lava Paste

  • Sugar 70 g
  • Custard Powder 25 g
  • Unsalted Butter, soften 100 g
  • Evaporated Milk 100 g

Croissant Bun

  • Mini Croissant, ready baked 10 pc

Before serving

  • Almond, grounded 20 g
  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.
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