# What You'll 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 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:
01 - Slice each croissant horizontally almost through, leaving a hinge; insert about 1–2 tablespoons chopped chocolate into each pocket so the filling is evenly distributed.
02 - In a large bowl, vigorously whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla, cardamom if using, and a pinch of salt until homogeneous and slightly frothy.
03 - Submerge each stuffed croissant in the custard for approximately 30 seconds per side, allowing the exterior to absorb enough custard without becoming soggy; transfer to a wire rack briefly to drain excess.
04 - Heat 1 tablespoon unsalted butter over medium heat in a large nonstick skillet; add two soaked croissants (or as many fit without crowding) and cook 2–3 minutes per side until deeply golden and chocolate is melted; wipe the skillet clean and repeat with remaining butter and croissants.
05 - Arrange warm croissants on serving plates, sprinkle with chopped pistachios, dust with powdered sugar and optionally drizzle with chocolate sauce or maple syrup.
06 - Serve immediately while still warm so the chocolate is molten and the exterior remains crisp.
