Ingredients
6 day-old large croissants
1/2 cup water
1/2 cup granulated sugar
2 Earl Grey tea bags (for syrup)
1/2 cup unsalted butter, softened
1/2 cup granulated sugar (for cream)
1 1/4 cups almond flour
2 large eggs
1 tsp Earl Grey loose-leaf tea, finely ground
1/2 tsp vanilla extract
1/4 cup sliced almonds
Powdered sugar for dusting
Instructions
Step 1: Prepare the Earl Grey syrup by bringing 1/2 cup water and 1/2 cup sugar to a boil. Remove from heat, add 2 tea bags, and steep for 10 minutes. Remove bags and let cool.
Step 2: Make the Earl Grey almond cream (frangipane) by creaming the softened butter and 1/2 cup sugar until fluffy. Beat in the eggs one at a time, then fold in the almond flour, ground tea leaves, and vanilla extract until smooth.
Step 3: Preheat your oven to 350°F (175°C). Slice the day-old croissants in half lengthwise but do not cut all the way through.
Step 4: Generously brush the inside and outside of each croissant with the Earl Grey syrup. Spread about 2 tablespoons of almond cream inside each croissant, then close them.
Step 5: Spread another tablespoon of almond cream on top of each croissant and press the sliced almonds into the cream. Bake for 15-18 minutes until the cream is set and the almonds are golden.
Step 6: Allow to cool slightly, then dust with powdered sugar before serving.
Notes
Always use day-old croissants for the best texture. If your tea leaves are very coarse, pulse them in a spice grinder before adding to the cream.
- Prep Time: PT30M
- Cook Time: PT15M
- Category: Sweet Breakfasts
- Cuisine: French Fusion
Nutrition
- Serving Size: 1 Croissant
- Calories: 485 kcal
- Sugar: 22g
- Sodium: 310mg
- Fat: 29g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 85mg
Keywords: earl grey almond croissant recipe, earl grey frangipane, twice baked croissants, almond croissant recipe, tea infused pastry
