# What You’ll Need:
→ Main
01 - 4 large croissants (preferably day-old)
02 - 3.5 oz dark chocolate, chopped
03 - 1/2 cup shelled pistachios, roughly chopped
→ Custard
04 - 3 large eggs
05 - 1 cup + 2 tbsp whole milk
06 - 1/4 cup heavy cream
07 - 2 tbsp granulated sugar
08 - 1 tsp vanilla extract
09 - 1/2 tsp ground cardamom (optional)
10 - Pinch of salt
→ For Cooking
11 - 2 tbsp unsalted butter
→ To Serve
12 - Powdered sugar, for dusting
13 - Extra chopped pistachios
14 - Chocolate sauce or maple syrup, optional
15 - Mascarpone or whipped cream, optional (for extra richness)
# How-To:
01 - Slice each croissant horizontally without cutting all the way through so it remains hinged. Divide the chopped chocolate and place about 1–2 tablespoons inside each croissant, closing gently to retain the filling.
02 - In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla, cardamom (if using) and a pinch of salt until homogeneous and slightly frothy.
03 - Working one at a time, immerse each stuffed croissant in the custard, allowing it to soak for approximately 30 seconds per side so the interior is moistened but the pastry retains some structure.
04 - Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Add two soaked croissants (or as many fit comfortably) and cook 2–3 minutes per side until deep golden and the chocolate has softened. Wipe the pan clean, add the remaining tablespoon of butter, and repeat with the remaining croissants.
05 - Transfer the croissants to warm plates. Sprinkle with chopped pistachios, dust with powdered sugar and drizzle with chocolate sauce or maple syrup as desired. Serve immediately while warm.
