#Courtesan au chocolat how to#

Pipe a dollop of blue frosting on the center of a large choux ball, and top with the medium, repeating with the smallest. How to Make Mendl’s Courtesan au Chocolat. Combine with yellow food coloring, and using a very small pastry bag tip, pipe a filigree of white chocolate on each choux ball. In a double boiler, melt white chocolate completely, and allow to cool until handleable.

#Courtesan au chocolat full#

Pipe the choux full of crème pâtissière, and dip the top of the choux in the different colored glazes - purple for the largest, green for the medium-sized, and pink for the smallest. Color with blue food coloring.Īssemble the Courtesan au Chocolat: Using a small knife, cut a hole in the bottom of each choux ball. Courtesan au chocolat Wes Anderson Wedding, Man Candy Monday, Vintage Bakery, Grand Budapest. With an electric hand mixer running, slowly drizzle in more milk until a thick frosting is formed. In another medium bowl, combine remaining confectioner’s sugar, butter, and 1 tablespoon milk. Divide into 3 smaller bowls, and color with purple, green, and pink food colorings. Make the icings: In a medium bowl, whisk confectioners sugar while slowly pouring in milk, until a thin glaze is formed. One of the most magical things in Grand Budapest Hotel is a delicious looking pastry, the Courtesan Au Chocolat. Return this mixture to the remaining milk and chocolate in the saucepan, and stir over low heat until thickened. Whisking constantly, pour half the chocolate mixture into the flour and egg mixture, beating until fully incorporated. Add the chocolate and whisk until completely incorporated - do not allow to boil. In a saucepan over medium-low heat, heat 2 cups of the milk until steaming. Make the crème pâtissière: in a large bowl, whisk together sugar, flour, cornstarch, and egg yolks. Bake at 400☏ for 15-20 minutes, or until risen and golden. Remove from the heat and allow to cool 1 minute before adding eggs and stirring until homogenous.įill pastry bag with choux dough and on a silicone baking sheet or parchment paper, pipe 1/2”, 1”, and 1 1/2” rounds of dough. Add flour mixture and stir with a wooden spoon over medium-low heat until dough pulls away from the sides of the pan and forms a ball. Combine water and 1/2 cup butter in a saucepan over medium heat, and stir until butter has melted. The courtesan au chocolat is a fictional dessert that only exists in the movie, but has taken on a life of its own via the World Wide Web. Make the pâte à choux: Whisk together flour, salt, and sugar in a bowl, and set aside.