Earl Grey Almond Croissants

Turn store-bought croissants into earl grey almond croissants with crisp and caramelized layers filled with a sweet almond frangipane filling and a touch of earl grey flavour!

📝 Ingredients

• 1 cup boiling water
• 3 earl grey tea bags
• 1 cup granulated sugar
• 100 g almond flour
• 60 g powdered sugar
• pinch of salt
• 115 g unsalted butter (room temperature)
• 2 large eggs
• 1/2 teaspoon almond extract
• 8 croissants (left on counter to dry out overnight)
• 1/2 cup sliced almonds
• powdered sugar (for dusting)

👨‍🍳 Instructions

1. 1--- Earl Grey Simple Syrup ---
2. 2Heat water in a small pot until boiling. Turn off the heat. Steep earl grey tea bags in boiling water for 5 minutes. Discard used tea bags.
3. 3Add sugar to the pot of tea and return to medium heat. Heat until all the sugar as dissolved.
4. 4Pour earl grey syrup into a jar or squeeze bottle and let cool completely. Simple syrup can be kept in the fridge for 1-2 weeks.
5. 5--- Almond Frangipane ---
6. 6In a large bowl, stir together almond flour, powdered sugar, and salt.
7. 7With an electric mixer, beat in softened butter until the mixture resembles wet sand.
8. 8Add in eggs and almond extract and mix on medium speed until smooth and creamy.
9. 9Transfer frangipane to a piping tip and snip off an inch off the tip of the bag.
10. 10--- Assembling the Almond Croissants ---
11. 11Preheat oven to 350°F.
12. 12Cut each croissant in half down the side like a hamburger bun. Brush both cut sides of each croissant with earl grey simple syrup until the bread is moistened but not completely soaked.
13. 13Pipe almond frangipane onto one half of each croissant. Place the top half of each croissant back on top of the frangipane.
14. 14Pipe another stripe of frangipane on the tops of each croissant and sprinkle with sliced almonds.
15. 15Bake for 18-20 minutes or until the croissants are deep golden brown and crispy.
16. 16Remove from oven and let cool on wire rack. Dust the tops with powdered sugar and enjoy!