BABISH

recipes

community

livestream

cookware

cookbook

contact

JOIN

COURTESAN AU CHOCOLAT INSPIRED BY GRAND BUDAPEST HOTEL

Picture for Courtesan au Chocolat inspired by Grand Budapest Hotel

3,250,103 views  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 of puffed up pâtissière and saccharine masonry, is the challenge faced this week in the BwB kitchen.

12 servings

US

original

metric

INGREDIENTS

flour

1 cup flour

of salt

pinch of salt

of sugar

pinch of sugar

water

1 cup water

butter, divided

¾ cup butter, divided

eggs

4 eggs

sugar

¼ cup sugar

flour

1 tbsp flour

cornstarch

1 ½ tbsp cornstarch

egg yolks

3 egg yolks

whole milk, divided

3 cups whole milk, divided

dark chocolate, chopped

8 ounces dark chocolate, chopped

confectioner’s sugar, divided

3 cups confectioner’s sugar, divided

cocoa beans

12 cocoa beans

Food coloring

Food coloring

white chocolate

4 ounces white chocolate

DIRECTIONS

1.

Make the pâte à choux: Whisk together flour, salt, and sugar in a bowl, and set aside.  Combine water and butter in a saucepan over medium heat, and stir until butter has melted.  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.  Remove from the heat and allow to cool 1 minute before adding eggs and stirring until homogenous.

flour

1 cup flour

of salt

pinch of salt

of sugar

pinch of sugar

water

1 cup water

butter, divided

½ cup butter, divided

eggs

4 eggs

2.

Fill 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.  Bake at 400°F for 15-20 minutes, or until risen and golden.  Allow to cool completely.

3.

Make the crème pâtissière: in a large bowl, whisk together sugar, flour, cornstarch, and egg yolks.  In a saucepan over medium-low heat, heat the milk until steaming.  Add the chocolate and whisk until completely incorporated - do not allow to boil. Whisking constantly, pour half the chocolate mixture into the flour and egg mixture, beating until fully incorporated.  Return this mixture to the remaining milk and chocolate in the saucepan, and stir over low heat until thickened.  Refrigerate until cooled completely.

sugar

¼ cup sugar

flour

1 tbsp flour

cornstarch

1 ½ tbsp cornstarch

egg yolks

3 egg yolks

whole milk, divided

2 cups whole milk, divided

dark chocolate, chopped

8 ounces dark chocolate, chopped

4.

Make the icings: In a medium bowl, whisk confectioners sugar while slowly pouring in milk, until a thin glaze is formed.  Divide into 3 smaller bowls, and color with purple, green, and pink food colorings.

confectioner’s sugar, divided

2 cups confectioner’s sugar, divided

Food coloring

Food coloring

5.

In another medium bowl, combine remaining confectioner’s sugar, butter, and 1 tablespoon milk.  With an electric hand mixer running, slowly drizzle in more milk until a thick frosting is formed.  Color with blue food coloring.

confectioner’s sugar, divided

1 cups confectioner’s sugar, divided

butter, divided

¼ cup butter, divided

whole milk, divided

1 cups whole milk, divided

6.

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.

7.

In a double boiler, melt white chocolate completely, and allow to cool until handleable.  Combine with yellow food coloring, and using a very small pastry bag tip, pipe a filigree of white chocolate on each choux ball.

white chocolate

4 ounces white chocolate

8.

Pipe a dollop of blue frosting on the center of a large choux ball, and top with the medium, repeating with the smallest.  Top the smallest with another dot of blue frosting, and top that with a single cocoa bean before serving.

cocoa beans

12 cocoa beans

Unlock this recipe

Babish

Welcome to the...

Babish Culinary Universe

Get instant access to hundreds of written recipes, connect with a community eager to share their cooking triumphs and mishaps, and find inspiration for your next meal.

Try it out for a month free, then just $1/month

JOIN
Babish Logo

powered by

© 2023 Binge Entertainment, LLC. All rights reserved.