terhilt.blogg.se - Courtesan au chocolat

#COURTESAN AU CHOCOLAT PLUS#

Once the dough has cooled to slightly below body temperature, start adding the eggs, beating them into the pastry one by one with a wooden spoon.

Pre-heat the oven to 200C and line two baking trays. Transfer to a big glass bowl and leave to cool slightly. Keep on cooking the pastry until it easily comes off the sides of the pan and it forms a cohesive lump of dough.

Put the saucepan back over a low heat and slowly dry out the lump of pastry with a wooden spoon.

It will look like a lumpy mess, but that is perfectly fine. Stir with a wooden spoon until the mixture comes together. Melt the butter and bring to the boil, then take the saucepan off the heat and add the flour all at once.

To make the choux buns, start by putting the water, salt and butter in a saucepan over a medium heat.

violet, pink, green and blue food colouring.

3 x 100g icing sugar, one for each colour + extra milk.

50g unsalted butter, at room temperature.

Ingredients (for the icing and butter icing) Ingredients (for the chocolate pastry cream) The whole recipe takes about 2 hours to make (although I suggest you make the pastry cream the night before), so don’t panic and get baking!

#COURTESAN AU CHOCOLAT PLUS#

The quantities below make 6 whole desserts, plus you’ll have extra choux buns in case some of them don’t come out as planned. I started off by following the recipe in the article above, then decided to make it my own. The recipe below is my take on Mendel’s Courtesan. Once you have made your choux buns and have filled them, it’s just a simple assembling job. As complicated as it might look, however, it isn’t. It looks impressive and, believe me, it is.

If you are interested in what is claimed to be the original recipe, here is an article fully dedicated to it. The dessert, which looks very similar to a religieuse, consists of three choux buns filled with chocolate pastry cream, decorated with pastel-coloured icing sugar and butter cream and topped with a coffee bean.

The film also features its own pastry, local pastry chef Mendel’s Courtesan au Chocolat which, much in the same way as the rest of movie, is the result of a very vivid imagination. The cast is exceptional, with Ralph Fiennes playing the leading role and rendering a magnificent (and very camp) Monsieur Gustave. The plot follows the misadventures of Gustave, the first ever concierge of the popular hotel, as he trains the future owner of the hotel, Zero, who starts his career as a bellboy. The meekness of the fictional Republic of Zubrowka, located somewhere in the Alps and ravaged by war and poverty, is set against the grandeur of the equally fictional Grand Budapest Hotel, the place to be if you had some cash back in the 1900s. We Anderson’s The Grand Budapest Hotel is a joy to watch, both for the eyes and the senses.