Dubai Chocolate Pistachio Croissant (Printable version)

Buttery croissants soaked in custard, filled with dark chocolate and topped with crushed pistachios for an indulgent brunch.

# What You Need:

→ Main

01 - 4 large croissants (preferably day-old)
02 - 100 g dark chocolate, chopped
03 - 60 g shelled pistachios, roughly chopped

→ Custard

04 - 3 large eggs
05 - 250 ml whole milk
06 - 60 ml heavy cream
07 - 2 tbsp granulated sugar
08 - 1 tsp vanilla extract
09 - ½ tsp ground cardamom (optional, for a hint of Middle Eastern flavor)
10 - Pinch of salt

→ For Cooking

11 - 2 tbsp unsalted butter

→ To Serve

12 - Powdered sugar, for dusting
13 - Extra chopped pistachios
14 - Chocolate sauce or maple syrup (optional)

# How to Make It:

01 - Slice each croissant in half horizontally without splitting completely. Stuff each with 1–2 tbsp chopped chocolate.
02 - In a large bowl, whisk together eggs, milk, cream, sugar, vanilla, cardamom (if using), and salt to form the custard.
03 - Dip each stuffed croissant into the custard, allowing them to soak for 30 seconds per side.
04 - Heat 1 tbsp butter in a large nonstick skillet over medium heat. Place two soaked croissants (or as many as fit comfortably) into the skillet and cook for 2–3 minutes per side, until golden brown and the chocolate is melted. Wipe the skillet and repeat with remaining butter and croissants.
05 - Transfer to serving plates. Sprinkle generously with chopped pistachios, dust with powdered sugar, and drizzle with chocolate sauce or maple syrup, if desired.
06 - Serve warm and enjoy the chocolate-pistachio indulgence!

# Expert Advice:

01 -
  • No one expects French toast to taste this luxurious but it comes together quietly in half an hour.
  • The pillowy croissants soak up the custard while pockets of chocolate and pistachio crunch turn it into something worthy of brunch celebrations.
02 -
  • If you rush the soaking, your croissants might turn out dry—let them linger in the custard just long enough.
  • Switching to milk chocolate makes this sweeter but I found dark chocolate balances beautifully with pistachios and cardamom.
03 -
  • Clear the skillet between batches so the butter doesn’t burn and flavors stay fresh.
  • Chop the chocolate yourself for bigger, meltier pools inside each croissant.
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