# Ingredient List:
→ Main
01 - 4 large croissants (day-old preferred)
02 - 3 1/2 oz dark chocolate, chopped
03 - 1/2 cup shelled pistachios, roughly chopped
→ Custard
04 - 3 large eggs
05 - 1 cup plus 1 tablespoon 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
14 - Chocolate sauce or maple syrup (optional)
# How-To Steps:
01 - Carefully slice each croissant horizontally without cutting through completely and distribute the chopped dark chocolate inside each, using about 1 to 2 tablespoons of chocolate per croissant.
02 - Whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla, cardamom (if using) and a pinch of salt until smooth and homogenous.
03 - Submerge each stuffed croissant in the custard, turning to coat both sides and allow them to soak for approximately 30 seconds per side so the interior absorbs the custard without falling apart.
04 - Heat 1 tablespoon unsalted butter in a large nonstick skillet over medium heat. Add two soaked croissants (or as many as fit without crowding) and cook 2 to 3 minutes per side, pressing gently with a spatula, until the exterior is golden and the chocolate inside is melted. Wipe the pan and repeat with remaining butter and croissants.
05 - Transfer the croissants to plates, sprinkle generously with chopped pistachios and dust with powdered sugar. Drizzle with chocolate sauce or maple syrup if desired.
06 - Serve immediately while warm so the chocolate remains molten and the crust is crisp, optionally alongside mascarpone or lightly whipped cream for extra richness.
