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

Make the earl grey frangipane:

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

Prepare the raspberries:

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

Assemble:

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

Make the raspberry white chocolate:

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