# What You Need:
→ Main
01 - 4 large croissants (preferably day-old)
02 - 3.5 oz dark chocolate, chopped
03 - 2.1 oz shelled pistachios, roughly chopped
→ Custard
04 - 3 large eggs
05 - 1 cup + 1 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, as needed
14 - Chocolate sauce or maple syrup, optional
# How to Make It:
01 - Slice each croissant horizontally without cutting through completely and spoon 1–2 tbsp of chopped dark chocolate into the pocket of each croissant.
02 - Whisk the eggs, whole milk, heavy cream, sugar, vanilla, cardamom (if using) and a pinch of salt in a large mixing bowl until smooth and homogenous.
03 - Submerge each stuffed croissant in the custard for approximately 30 seconds per side, allowing the bread to absorb but not collapse; drain briefly on a rack or plate.
04 - Heat 1 tbsp butter over medium heat in a nonstick skillet. Add two soaked croissants (or as many as fit without crowding) and cook 2–3 minutes per side until deep golden and chocolate is softened; wipe the pan and repeat with remaining butter and croissants.
05 - Transfer croissants to plates, dust with powdered sugar, sprinkle generously with chopped pistachios and drizzle with chocolate sauce or maple syrup if desired.
06 - Serve immediately while warm so the filling is molten and the exterior remains crisp.
