Wes Anderson-inspired Courtesan au Chocolat. 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.

Theme by: Joris-Jan van den Boom. Our version of Wes Anderson's "Courtesan au chocolat" :) Lore, Lara, Sara, Fra. If you've not heard anything about Wes Anderson's new movie The Grand Budapest Hotel, you have not kept your movie knowledge up to date. You can cook Wes Anderson-inspired Courtesan au Chocolat using 22 ingredients and 21 steps. Here is how you cook that.

Ingredients of Wes Anderson-inspired Courtesan au Chocolat

It's of For the choux buns:.
You need 1 cup of plain flour.
Prepare 1 cup of water.
You need 1/4 lb of butter.
You need 4 of eggs, beaten.
You need 1 pinch of salt.
Prepare 1 of larger pinch of sugar.
It's of For the chocolate creme patissiere:.
You need 1.5 cups of milk.
You need of Several large pieces dark chocolate (I used about 100g).
You need 3 of egg yolks.
Prepare 1/4 cup of sugar.
It's 2 spoons of cocoa powder.
You need 1 tbsp of flour.
It's of Cornstarch, to thicken.
You need of To decorate:.
Prepare of Icing sugar.
You need 1 dash of vanilla.
Prepare of Milk, to thin.
It's of White chocolate, melted.
You need of Pale blue icing, to use as glue.
It's of 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!

Wes Anderson-inspired Courtesan au Chocolat step by step

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..

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. Gustave in Anderson's latest film, The Grand Budapest Hotel. Complement Zubrowka-style cocktails with courtesans au chocolat.