Dubai Chocolate Pistachio Croissant (Printer-friendly)

Buttery croissants soaked in custard, stuffed with dark chocolate and finished with crushed pistachios.

# Ingredient List:

→ 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)

# Directions:

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 Tips:

01 -
  • Let me share a secret—using day-old croissants makes the French toast impossibly crisp outside and silky inside.
  • The pistachios give every bite a pop of color and a gentle crunch that makes this feel straight out of a luxury café.
02 -
  • Once, I over-soaked the croissants until they nearly fell apart in the pan—just 30 seconds per side is perfect.
  • Letting the chocolate sit at room temperature made it melt beautifully, instead of seizing up cold.
03 -
  • If you’re short on time, prep the custard and chocolate the night before for a breezy morning.
  • Try mixing in a pinch of sea salt with the pistachios for an extra flavor punch—it works magic.
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