# What You'll Need:
→ Main
01 - 4 large day-old croissants
02 - 3.5 oz dark chocolate, chopped
03 - 2.1 oz (about 1/3 cup) shelled pistachios, roughly chopped
→ Custard
04 - 3 large eggs
05 - 1 cup plus 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 fine salt
→ For Cooking
11 - 2 tbsp unsalted butter
→ To Serve
12 - Powdered sugar, for dusting
13 - Additional chopped pistachios
14 - Chocolate sauce or maple syrup (optional)
# How to Cook:
01 - Slice each croissant horizontally without cutting all the way through to create a pocket; divide the chopped dark chocolate among the croissants, placing 1–2 tbsp into each pocket.
02 - In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla, cardamom (if using) and salt until smooth and homogenous.
03 - Dip each stuffed croissant into the custard, allowing it to absorb the liquid for about 30 seconds per side so the interior is moistened but the exterior remains intact.
04 - Heat 1 tbsp unsalted butter in a large nonstick skillet over medium heat until foaming; add two soaked croissants (or as many as fit without crowding) and cook 2–3 minutes per side until deep golden and the chocolate inside is melted.
05 - Wipe the skillet clean if needed, add remaining 1 tbsp butter, and repeat with the remaining soaked croissants until all are evenly browned and warmed through.
06 - Transfer croissants to plates, sprinkle generously with chopped pistachios, dust with powdered sugar and, if desired, drizzle with chocolate sauce or maple syrup.
