Raspberry Earl Grey Croissants

For key visual process photos, refer to the body of the blog post.

Make the earl grey frangipane:

1. In a small bowl, whisk together the egg, sugar, earl grey tea powder, butter, vanilla extract.
2. Add in the almond flour.
3. Combine until everything is incorporated.

Prepare the raspberries:

1. Place raspberries into a small bowl.
2. Add the all-purpose flour and lightly toss the raspberries to dust.

Assemble:

1. Preheat oven to 350°F/177°C.
2. Use a sharp knife to cut the croissants in half equatorially.
3. Brush the insides of the croissant with simple syrup.
4. Divide the earl grey frangipane and spread about half of the mixture onto each croissant.
5. Add fresh raspberries dusted with all-purpose flour onto the earl grey frangipane.
6. Replace the croissant tops.
7. Place the croissants onto a baking sheet lined with parchment paper or aluminum foil.
8. Bake at 350°F/177°C for 20-25 minutes, until lightly golden, covering with foil about half-way through the bake.
9. Remove croissants from oven and let cool.
10. Dust with powdered sugar and decorate with raspberry white chocolate (optional).

Make the raspberry white chocolate:

1. Add white chocolate to a small shallow bowl.
2. Microwave in 20-second increments, until melted.
3. Stir until smooth.
4. Stir in the freeze-dried raspberry powder until combined.
5. Dip and decorate the croissants with the raspberry chocolate to your liking.