Smash the croissant with a rolling pin and flatten it.
In a pan on medium heat add 1 teaspoon butter and let the butter melt. Add the smashed croissant and weight down with a plate and/or weight to flatten it further. Let the croissant cook until nice and brown and toasty and then turn it over to do the same to the other side.
Remove from heat.
In a small pot add all the compote ingredients (2 cups of roughly chopped fresh strawberries, 2 tablespoons brown sugar, zest and juice of 1 lemon and 1 teaspoon vanilla extract) turn the heat to low and leave covered for 15 minutes, stirring occasionally.
If you want a thicker consistency, cook for another 5 minutes with the lid off, stirring occasionally.
To serve, spread 1 tablespoon pistachio spread on each smashed croissant. Dollop the compote in the centre. Drizzle with dark melted chocolate and optionally ½ tablespoon honey for each croissant. Top with a generous sprinkling of toasted pistachios and serve.
