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+ servings
Almond croissants sprinkled with sliced almonds on pink background

Earl Grey Almond Croissants

Author: Gail Ng
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! 
5 from 4 votes
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Yield 8 croissants
Category Desserts
Cuisine French


Earl Grey Simple Syrup

  • 1 cup boiling water
  • 3 earl grey tea bags
  • 1 cup granulated sugar

Almond Frangipane

  • 100 g almond flour
  • 60 g powdered sugar
  • pinch of salt
  • 115 g unsalted butter, room temperature
  • 2 large eggs
  • ½ teaspoon almond extract


  • 8 croissants, left on counter to dry out overnight
  • ½ cup sliced almonds
  • powdered sugar, for dusting


Earl Grey Simple Syrup

  • Heat 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.
  • Add sugar to the pot of tea and return to medium heat. Heat until all the sugar as dissolved.
  • Pour 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.

Almond Frangipane

  • In a large bowl, stir together almond flour, powdered sugar, and salt. Set aside.
  • With an electric mixer, beat in softened butter until the mixture resembles wet sand.
  • Add in eggs and almond extract and mix on medium speed until smooth and creamy.
  • Transfer frangipane to a piping tip and snip off an inch off the tip of the bag.

Assembling the Almond Croissants

  • Preheat oven to 350°F.
  • Cut 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.
  • Pipe almond frangipane onto one half of each croissant. Place the top half of each croissant back on top of the frangipane.
  • Pipe another stripe of frangipane on the tops of each croissant and sprinkle with sliced almonds.
  • Bake for 18-20 minutes or until the croissants are deep golden brown and crispy.
  • Remove from oven and let cool on wire rack. Dust the tops with powdered sugar and enjoy!


  • Make the simple syrup and frangipane the day before to save time. Simple syrup can keep in the fridge for 1-2 weeks and frangipane can keep for 1-2 days.
  • Save the leftover earl grey simple syrup and pour it over pancakes, waffles, or add to cocktails.


Calories: 633kcal | Carbohydrates: 65g | Protein: 12g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 285mg | Potassium: 191mg | Fiber: 5g | Sugar: 40g | Vitamin A: 843IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 2mg
Keywords almond croissant recipe, almond croissants, earl grey almond croissants, how to make almond croissants
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