Dubai Chocolate Pistachio Croissant (Printable Version)

Buttery croissants soaked in custard, filled with dark chocolate and topped with crushed pistachios.

# 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, for garnish
14 - Chocolate sauce or maple syrup (optional)

# Directions:

01 - Slice each croissant horizontally without cutting through completely and tuck 1 to 2 tablespoons of chopped dark chocolate into each pocket.
02 - In a large bowl, whisk together eggs, whole milk, heavy cream, sugar, vanilla, cardamom (if using) and a pinch of salt until homogenous and slightly frothy.
03 - Dip each stuffed croissant into the custard, allowing it to absorb for about 30 seconds per side so the interior softens without falling apart.
04 - Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Add two soaked croissants (or as many as fit comfortably) and cook 2 to 3 minutes per side until deep golden and the chocolate inside has softened; wipe the skillet and repeat with remaining butter and croissants.
05 - Transfer croissants to warm plates, sprinkle generously with chopped pistachios, dust with powdered sugar and drizzle with chocolate sauce or maple syrup if desired.
06 - Serve warm so the filling is gooey and enjoy immediately.

# Additional Tips::

01 -
  • Your fork glides through chocolate-laced croissant layers for a breakfast that feels like dessert in disguise.
  • Pistachios’ nutty crunch on top turns every bite into a multi-textured delight that makes this the runaway hit on weekend brunch tables.
02 -
  • If you let the croissants soak too long they’ll fall apart before you even get them to the pan—a quick dip really is enough.
  • Pistachios sprinkled on while the toast is still hot stick beautifully and release extra aroma—I used to forget and add them too late when they’d just roll right off.
03 -
  • Let butter melt just until foamy before adding the croissants to avoid burning—nothing ruins flavor like scorched milk solids.
  • Always use real vanilla extract—one batch with imitation and you’ll never go back.
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