date: 2020-09-20T08:32:22.330Z image: https://img-global.cpcdn.com/recipes/f3e3709f4ca15fd2/751x532cq70/wes-anderson-inspired-courtesan-au-chocolat-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/f3e3709f4ca15fd2/751x532cq70/wes-anderson-inspired-courtesan-au-chocolat-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/f3e3709f4ca15fd2/751x532cq70/wes-anderson-inspired-courtesan-au-chocolat-recipe-main-photo.jpg author: Elmer Sullivan ratingvalue: 5 reviewcount: 36821 recipeingredient: - " For the choux buns" - "1 cup plain flour" - "1 cup water" - "1/4 lb butter" - "4 eggs beaten" - "1 pinch salt" - "1 larger pinch of sugar" - " For the chocolate creme patissiere" - "1.5 cups milk" - " Several large pieces dark chocolate I used about 100g" - "3 egg yolks" - "1/4 cup sugar" - "2 spoons cocoa powder" - "1 tbsp flour" - " Cornstarch to thicken" - " To decorate" - " Icing sugar" - "1 dash vanilla" - " Milk to thin" - " White chocolate melted" - " Pale blue icing to use as glue" - " Cocoa beans to decorate" recipeinstructions: - "For the choux buns:" - "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." - "Allow to cool enough to keep the eggs from cooking, and stir them in gradually using a strong wooden spoon." - "Transfer the dough to a piping bag and pipe into dollops, in three sizes - tablespoon, teaspoon, hazelnut - a dozen of each." - "Bake in a preheated oven at 180C for 25-35 minutes (the smaller buns will cook more quickly so check)." - "Remove from the oven, make a small piercing in the bottom of each bun to allow steam to escape." - "For the chocolate creme patissiere:" - "Heat the milk and add the chocolate, stir to melt." - "Whisk the egg yolks, flour, sugar, cocoa and cornstarch to a smooth mixture." - "Add half the hot chocolate to the bowl, a bit at a time, stirring all the time." - "Add this back to the rest of the hot milk, stirring over a gentle heat for a few minutes until thickened to a custard." - "Remove from heat and chill." - "Once cooled, spoon into a pastry bag and pipe into the centre of the large and medium pastry balls." - "To decorate:" - "Sieve the icing sugar into a bowl, adding the vanilla and milk until you reach the desired consistency." - "Separate into three small bowls, and add food colouring: lavender (large buns), pale green (medium buns), and pink (small buns)." - "Dip each pastry into the icing to its midline. Place on a tray and leave to dry." - "Decorate with filigree of white chocolate." - "Place a dollop of pale blue icing atop the large ball, place the medium on top and press to stick in place." - "Repeat with the small ball." - "Make a small buttercream star on top and place a single cocoa bean onto the star as a garnish." categories: - Recipe tags: - wes - andersoninspired - courtesan katakunci: wes andersoninspired courtesan nutrition: 171 calories recipecuisine: American preptime: "PT19M" cooktime: "PT32M" recipeyield: "1" recipecategory: Lunch ---  Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we're going to prepare a distinctive dish, wes anderson-inspired courtesan au chocolat. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious. Wes Anderson-inspired Courtesan au Chocolat is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Wes Anderson-inspired Courtesan au Chocolat is something that I've loved my entire life. They are fine and they look fantastic. Wes Anderson's films are rife with clashing color schemes, furrow-browed pedantry, and rich character development set against an oddly symmetrical backdrop. In the case of The Grand Budapest Hotel, it's also home to a pastry as precious as its parentage. The Courtesan au Chocolat, a delicate tower o. Director Wes Anderson filmed a short film featuring the recipe for the Courtesan au Chocolat, a cream-filled pastry beloved by Ralph Fiennes character M. To begin with this recipe, we must first prepare a few ingredients. You can cook wes anderson-inspired courtesan au chocolat using 22 ingredients and 21 steps. Here is how you cook it. ##### The ingredients needed to make Wes Anderson-inspired Courtesan au Chocolat: 1. Make ready For the choux buns: 1. Make ready 1 cup plain flour 1. Make ready 1 cup water 1. Get 1/4 lb butter 1. Prepare 4 eggs, beaten 1. Make ready 1 pinch salt 1. Get 1 larger pinch of sugar 1. Get For the chocolate creme patissiere: 1. Get 1.5 cups milk 1. Make ready Several large pieces dark chocolate (I used about 100g) 1. Make ready 3 egg yolks 1. Prepare 1/4 cup sugar 1. Take 2 spoons cocoa powder 1. Get 1 tbsp flour 1. Get Cornstarch, to thicken 1. Take To decorate: 1. Take Icing sugar 1. Get 1 dash vanilla 1. Prepare Milk, to thin 1. Take White chocolate, melted 1. Take Pale blue icing, to use as glue 1. Get Cocoa beans, to decorate One of the stars in the movie is the Courtesan au Chocolat, a cream-filled pastry made by the fictional baker Herr Mendl. Last week I attempted to make Mendl's Courtesan au Chocolat, a beautiful pastry that was featured in Wes Anderson's The Grand Budapest Hotel (awesome film by the way!). This is my Sugar Hit take on the Courtesan au Chocolat, from the ode to pastel pink that is The Grand Budapest Hotel. And after seeing Agatha covered in flour and smudges of cocoa, carefully decorating scores of little courtesans au chocolat, let the inspiration flow through you and get into the kitchen! ##### Steps to make Wes Anderson-inspired Courtesan au Chocolat: 1. For the choux buns: 1. 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. 1. Allow to cool enough to keep the eggs from cooking, and stir them in gradually using a strong wooden spoon. 1. Transfer the dough to a piping bag and pipe into dollops, in three sizes - tablespoon, teaspoon, hazelnut - a dozen of each. 1. Bake in a preheated oven at 180C for 25-35 minutes (the smaller buns will cook more quickly so check). 1. Remove from the oven, make a small piercing in the bottom of each bun to allow steam to escape. 1. For the chocolate creme patissiere: 1. Heat the milk and add the chocolate, stir to melt. 1. Whisk the egg yolks, flour, sugar, cocoa and cornstarch to a smooth mixture. 1. Add half the hot chocolate to the bowl, a bit at a time, stirring all the time. 1. Add this back to the rest of the hot milk, stirring over a gentle heat for a few minutes until thickened to a custard. 1. Remove from heat and chill. 1. Once cooled, spoon into a pastry bag and pipe into the centre of the large and medium pastry balls. 1. To decorate: 1. Sieve the icing sugar into a bowl, adding the vanilla and milk until you reach the desired consistency. 1. Separate into three small bowls, and add food colouring: lavender (large buns), pale green (medium buns), and pink (small buns). 1. Dip each pastry into the icing to its midline. Place on a tray and leave to dry. 1. Decorate with filigree of white chocolate. 1. Place a dollop of pale blue icing atop the large ball, place the medium on top and press to stick in place. 1. Repeat with the small ball. 1. Make a small buttercream star on top and place a single cocoa bean onto the star as a garnish. This is my Sugar Hit take on the Courtesan au Chocolat, from the ode to pastel pink that is The Grand Budapest Hotel. And after seeing Agatha covered in flour and smudges of cocoa, carefully decorating scores of little courtesans au chocolat, let the inspiration flow through you and get into the kitchen! Grand Budapest Hotel (our review) seems like the kind of Wes Anderson movie that would have a short attached to it, but doesn't. It's sort of a microcosm of all the reasons I find Wes Anderson irrefutably compelling and vaguely obnoxious at the same time these days. The Perfect Pastry Wes Anderson made a short film featuring the recipe for the Courtesan au Chocolat, a dessert beloved by Ralph Fiennes character M. So that's going to wrap it up for this special food wes anderson-inspired courtesan au chocolat recipe. Thanks so much for your time. I'm sure that you will make this at home. 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