Imagine biting into a perfectly flaky, golden croissant that whispers the delicate essence of Earl Grey tea and nutty almond notes. These aren't just any ordinary pastries—they're a culinary journey that transforms your kitchen into a Parisian bakery. Whether you're a baking enthusiast or a weekend warrior in the kitchen, these Earl Grey Almond Croissants will elevate your breakfast game and impress even the most discerning food lovers. Get ready to unlock the secrets of creating bakery-quality croissants that will make your taste buds dance with delight!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: French
Serves: 8 croissants
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 teaspoon salt
- 1 packet active dry yeast
- 1/2 cup warm milk
- 1/2 cup unsalted butter, softened
- 1/4 cup almond flour
- 2 tablespoons Earl Grey tea leaves
Instructions
- In a small bowl, steep the Earl Grey tea leaves in warm milk for 10 minutes, then strain and let cool to lukewarm temperature.
- In a large mixing bowl, combine all-purpose flour, sugar, salt, and active dry yeast. Create a well in the center and pour in the tea-infused milk.
- Mix the ingredients until a soft dough forms, then knead for 8-10 minutes until smooth and elastic. Cover and let rest in a warm place for 1 hour to rise.
- Roll out the dough into a large rectangle, about 1/4 inch thick. Spread softened butter evenly across two-thirds of the dough's surface.
- Fold the unbuttered third over the center, then fold the remaining buttered third on top, creating a layered rectangle. Wrap in plastic and refrigerate for 30 minutes.
- Roll out the dough again, performing a series of three "turns" - rolling and folding to create multiple layers. Chill between each turn for 30 minutes.
- Mix almond flour with a tablespoon of sugar to create a light almond filling. Set aside.
- Roll the final dough to 1/8 inch thickness and cut into triangular shapes. Sprinkle almond flour mixture on each triangle before rolling from the wide end to the point.
- Place croissants on a lined baking sheet, curve the ends slightly to create a crescent shape. Let rise for another 45 minutes in a warm, draft-free area.
- Preheat oven to 375°F (190°C). Brush croissants with an egg wash made from one beaten egg and a tablespoon of milk.
- Bake for 20-25 minutes until golden brown and flaky. Allow to cool on a wire rack before serving.
Tips
- • Temperature is key: Ensure your milk is lukewarm when activating the yeast to prevent killing the cultures. • Be patient with the dough: The multiple "turns" and chilling periods are crucial for creating those signature flaky layers. • Use fresh tea leaves for the most vibrant Earl Grey flavor. • A digital kitchen thermometer can help you nail the precise temperatures for yeast activation and butter consistency. • Don't rush the rising process—warm, draft-free environments help develop better texture and flavor. • An egg wash is essential for that gorgeous golden-brown finish. • Allow croissants to cool slightly before serving to let the layers set and flavors meld.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 32g
Protein: 5g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 40mg
