# Ingredient List:
→ Main
01 - 4 large croissants (day-old preferred)
02 - 3.5 ounces dark chocolate, chopped
03 - 1/2 cup shelled pistachios, roughly chopped
→ Custard
04 - 3 large eggs
05 - 1 cup plus 2 tablespoons whole milk
06 - 1/4 cup heavy cream
07 - 2 tablespoons granulated sugar
08 - 1 teaspoon vanilla extract
09 - 1/2 teaspoon ground cardamom (optional)
10 - Pinch of salt
→ For Cooking
11 - 2 tablespoons unsalted butter
→ To Serve
12 - Powdered sugar, for dusting
13 - Extra chopped pistachios, for garnish
14 - Chocolate sauce or maple syrup, for drizzling (optional)
# Steps:
01 - Slice each croissant horizontally, leaving a hinge intact. Divide the chopped dark chocolate among the croissants and tuck 1–2 tablespoons of chocolate into each center to create an even filling.
02 - In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, sugar, vanilla extract, ground cardamom (if using), and a pinch of salt until smooth and homogenous.
03 - Submerge each filled croissant in the custard, allowing it to absorb for about 30 seconds per side so it is evenly moistened but not falling apart.
04 - Heat 1 tablespoon butter in a large nonstick skillet over medium heat until it foams. Add two soaked croissants (or as many as fit without crowding) and cook 2–3 minutes per side until golden brown and the chocolate is melted. Wipe the pan, add the remaining tablespoon of butter, and repeat with the remaining croissants.
05 - Transfer croissants to warmed plates, sprinkle generously with chopped pistachios, dust with powdered sugar, and finish with a drizzle of chocolate sauce or maple syrup if desired.
06 - Serve immediately while warm to preserve contrast between crisp exterior and molten chocolate interior.
