# What You'll Need:
→ Main
01 - 4 large croissants (preferably day-old)
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 2/3 teaspoons 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 (optional)
# How to Make It:
01 - Slice each croissant horizontally without cutting through the back to create a pocket; tuck 1 to 2 tablespoons of chopped dark chocolate into each pocket.
02 - In a large bowl 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 for approximately 30 seconds per side, allowing the bread to absorb the custard without becoming saturated and 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, until a deep golden crust forms and the chocolate inside is melted; wipe the pan clean and repeat with the remaining butter and croissants.
05 - Transfer croissants to warm plates, dust with powdered sugar, sprinkle generously with chopped pistachios and finish with chocolate sauce or maple syrup if desired.
06 - Serve immediately while warm to preserve the contrast of crisp exterior and molten chocolate interior.
