• Preheat the oven to 375°F/ 190°C. Line a baking sheet with parchment paper.

Simple Syrup

• Heat up the water to a boil in a kettle or in the microwave.
• Add the sugar to a small heat-safe cup or bowl. Pour the water over the sugar and mix well until the sugar dissolves.
• Add the tea sachet to the mixture and let it steep while you make the frangipane.

Earl Grey Almond Frangipane

• With a hand mixer or by hand, beat together the butter and sugar until it's light and fluffy.
• Beat in the egg and almond extract until well combined.
• Add the almond flour, flour, and salt into the frangipane. Open and empty an earl grey tea sachet into the mixture as well and mix until well combined.

Assembly

• Slice open each croissant lengthwise, leaving it slightly attached at the end.
• Use a pastry brush to brush the inside of the croisisants with the earl grey simple syrup.
• Transfer the frangipane to a piping bag fitted with a large round tip (for easy distribution, optional). Pipe a generous amount of frangipane on to one side of each croissant. Be sure to reserve a small amount of frangipane for the top of each croissant.
• Chop up the chocolate into chunks and evenly distribute it on top of the frangipane, reserving a small amount for the topping.
• Fold the top half back on top of the croissants, then pipe a squiggly line of frangipane on top of each croissant. Pressed the sliced almonds onto the frangipane, then press the remaining chocolate chunks on top as well.
• Bake the croissants for 10-15 minutes or until the frangipane starts to turn golden brown.
• Serve and enjoy!