Recipe of Super Quick Homemade Wes Anderson-inspired Courtesan au Chocolat

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Great recipe for Wes Anderson-inspired Courtesan au Chocolat. Let's just say that the end result didn't make the blog. Assemble the Courtesan au Chocolat: Using a small knife, cut a hole in the bottom of each choux ball. 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.

To begin with this particular recipe, we must prepare a few ingredients. You can have wes anderson-inspired courtesan au chocolat using 22 ingredients and 21 steps. Here is how you can achieve that.

The ingredients needed to make Wes Anderson-inspired Courtesan au Chocolat:

1. Prepare For the choux buns:
2. Make ready 1 cup plain flour
3. Make ready 1 cup water
4. Make ready 1/4 lb butter
5. Get 4 eggs, beaten
6. Make ready 1 pinch salt
7. Get 1 larger pinch of sugar
8. Make ready For the chocolate creme patissiere:
9. Get 1.5 cups milk
10. Make ready Several large pieces dark chocolate (I used about 100g)
11. Take 3 egg yolks
12. Take 1/4 cup sugar
13. Take 2 spoons cocoa powder
14. Get 1 tbsp flour
15. Prepare Cornstarch, to thicken
16. Get To decorate:
17. Make ready Icing sugar
18. Take 1 dash vanilla
19. Make ready Milk, to thin
20. Get White chocolate, melted
21. Make ready Pale blue icing, to use as glue
22. Take Cocoa beans, to decorate

The exact recipe for the Courtesan au chocolat has never been published or publicly disclosed as per the conditions of Herr Mendl's will. Wes Anderson's The Grand Budapest inspired Courtesan au Chocolat. I know I'm pretty late on this dessert since the movie has been out a while now but I was so fixated on recreating the box that I held the recipe back just for it. Courtesan au Chocolat Yesterday, while watching the Oscars, I realized that just about the only nominee I'd seen is director Wes Anderson's The Grand Budapest Hotel.

Steps to make Wes Anderson-inspired Courtesan au Chocolat:

1. For the choux buns:
2. Bring the water, butter, salt and sugar to the boil. Remove from the heat and mix in the sifted flour. Return to the heat for a few minutes, quickly stirring and cook until the dough forms a single lump.
3. Allow to cool enough to keep the eggs from cooking, and stir them in gradually using a strong wooden spoon.
4. Transfer the dough to a piping bag and pipe into dollops, in three sizes - tablespoon, teaspoon, hazelnut - a dozen of each.
5. Bake in a preheated oven at 180C for 25-35 minutes (the smaller buns will cook more quickly so check).
6. Remove from the oven, make a small piercing in the bottom of each bun to allow steam to escape.
7. For the chocolate creme patissiere:
8. Heat the milk and add the chocolate, stir to melt.
9. Whisk the egg yolks, flour, sugar, cocoa and cornstarch to a smooth mixture.
10. Add half the hot chocolate to the bowl, a bit at a time, stirring all the time.
11. Add this back to the rest of the hot milk, stirring over a gentle heat for a few minutes until thickened to a custard.
12. Remove from heat and chill.
13. Once cooled, spoon into a pastry bag and pipe into the centre of the large and medium pastry balls.
14. To decorate:
15. Sieve the icing sugar into a bowl, adding the vanilla and milk until you reach the desired consistency.
16. Separate into three small bowls, and add food colouring: lavender (large buns), pale green (medium buns), and pink (small buns).
17. Dip each pastry into the icing to its midline. Place on a tray and leave to dry.
18. Decorate with filigree of white chocolate.
19. Place a dollop of pale blue icing atop the large ball, place the medium on top and press to stick in place.
20. Repeat with the small ball.
21. Make a small buttercream star on top and place a single cocoa bean onto the star as a garnish.

I know I'm pretty late on this dessert since the movie has been out a while now but I was so fixated on recreating the box that I held the recipe back just for it. Courtesan au Chocolat Yesterday, while watching the Oscars, I realized that just about the only nominee I'd seen is director Wes Anderson's The Grand Budapest Hotel. Originally published by First We Feast In the video above, the staff at Mendl's, Zubrowka's premiere patisserie, show you how to make their legendary courtesan au chocolat. The cream-filled pastry is enjoyed my M. Gustave and all those at The Grand Budapest Hotel in Wes Anderson's latest film.

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