Buttery croissants soaked in custard, stuffed with dark chocolate, topped with crushed pistachios and dusted with sugar.
# Components:
→ Main
01 - 4 large croissants (preferably day-old)
02 - 100 g dark chocolate, chopped
03 - 60 g shelled pistachios, roughly chopped
→ Custard
04 - 3 large eggs
05 - 250 ml whole milk
06 - 60 ml heavy cream
07 - 2 tbsp granulated sugar
08 - 1 tsp vanilla extract
09 - ½ tsp ground cardamom (optional, for a hint of Middle Eastern flavor)
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)
# Method:
01 - Slice each croissant in half horizontally without splitting completely. Stuff each with 1–2 tbsp chopped chocolate.
02 - In a large bowl, whisk together eggs, milk, cream, sugar, vanilla, cardamom (if using), and salt to form the custard.
03 - Dip each stuffed croissant into the custard, allowing them to soak for 30 seconds per side.
04 - Heat 1 tbsp butter in a large nonstick skillet over medium heat. Place two soaked croissants (or as many as fit comfortably) into the skillet and cook for 2–3 minutes per side, until golden brown and the chocolate is melted. Wipe the skillet and repeat with remaining butter and croissants.
05 - Transfer to serving plates. Sprinkle generously with chopped pistachios, dust with powdered sugar, and drizzle with chocolate sauce or maple syrup, if desired.
06 - Serve warm and enjoy the chocolate-pistachio indulgence!
