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

Simple Syrup

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

Earl Grey Almond Frangipane

1. With a hand mixer or by hand, beat together the butter and sugar until it's light and fluffy.
2. Beat in the egg and almond extract until well combined.
3. 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

1. Slice open each croissant lengthwise, leaving it slightly attached at the end.
2. Use a pastry brush to brush the inside of the croisisants with the earl grey simple syrup.
3. 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.
4. Chop up the chocolate into chunks and evenly distribute it on top of the frangipane, reserving a small amount for the topping.
5. 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.
6. Bake the croissants for 10-15 minutes or until the frangipane starts to turn golden brown.
7. Serve and enjoy!